Olasagasti Cantabrian Anchovy Fillets in Olive Oil

Olasagasti has been curing anchovies in the Basque Country for over a century, using salt-curing methods brought over from Sicily by the founder. This is the tin that shows why they're a benchmark for the category.

The anchovies are caught in the Cantabrian Sea in spring, when the fish are at their peak, then matured in salt for close to a year. They are filleted and packed by hand in olive oil. Nothing else is added. The fillets are plump and meaty, deeply savoury, with the clean salinity and long finish that only a slow cure produces. This is nothing like the flat, harsh strips that put people off anchovies.

Lay the fillets over buttered toast with a squeeze of lemon. Melt them into warm olive oil as the base for a pasta sauce. Drape across a tomato salad or pizza just out of the oven. Or eat them straight from the tin with good bread. Bring the tin to room temperature before opening, so the oil loosens and the flavour opens up.

Per 100 g

Ingredients: Anchovies (Engraulis encrasicolus) (fish), olive oil (37.5%), salt.

Allergens: Contains fish.

Product Details

• Origin: Basque Country, Spain
• Net weight: 48 g
• Storage: Store in a cool place below 12°C, ideally refrigerated. Bring to room temperature before eating. Once opened, keep the anchovies covered in oil, refrigerate and consume within 7 days.
• Shelf life: See tin for best before date.
• Consumption: Suitable for general consumption. Not suitable for those with a fish allergy.