This recipe is very common here in Spain. What I do first is put the anchovies in water with ice to clean the blood on them and make it more white. Then I put them in vinegar with fat salt and store in the fridge for 4-5 hours. This procedure make them hard. After this time I freeze them for the minimum of 2 days. Once past this time I defrost the anchovies, remove the vinegar and I put them in the bowl with the extra virgin oil, the parsley and the garlic. Then 2 hours in the fridge and then you can eat it.
You can try with crisps or with toasted bread.

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