Olasagasti Cantabrian Anchovy Paste

Olasagasti has been producing Cantabrian anchovies in the Basque Country for over a century, the company founded by a Sicilian immigrant who brought Italian salt-curing techniques to northern Spain. Four generations later, the methods are the same.

This is the paste form — Cantabrian anchovies (Engraulis encrasicholus) caught during the spring migration, when the fish are at peak condition, then salt-cured and worked into a smooth paste with olive oil. Two ingredients. Nothing else. The result is intensely savoury, deeply umami, and far more concentrated than tinned anchovy fillets.

Think of it as a seasoning, not a spread. A small amount transforms a dish — dissolve into warm olive oil as the base for pasta, stir into a vinaigrette, work into butter for finishing steaks, or use anywhere you want salt plus depth. A tube of this replaces a great deal of effort.

Nutrition & Ingredients

Per 100 g

High salt content reflects traditional salt-curing method — this is a seasoning product used in small quantities.

Ingredients: Anchovies (Engraulis encrasicholus) (fish), salt, olive oil.

Allergens: Contains fish.

Brand

Olasagasti was founded in the Basque Country by Salvatore Orlando, a Sicilian immigrant who brought Italian salt-curing techniques to the Cantabrian coast in the late 19th century. Four generations on, the family still runs the cannery the same way. Spring-caught anchovies from MCS-certified waters, cured and prepared by hand. One of the benchmark producers for Cantabrian anchovies anywhere in the world.

Product Details

• Origin: Basque Country, Spain
• Format: Tube
• Net weight: 60 g
• Storage: Keep refrigerated. Consume within 18 months of production.
• Shelf life: See tube for best before date.
• Consumption: Suitable for general consumption. Not suitable for those with a fish allergy.