Olasagasti Anchovies in Olive Oil
These anchovies in olive oil spend months in a maturing process before appearing on your table. They are caught using traditional methods every Spring, when they’re in their best condition.
The Olasagasti story starts at the end of the 19th century when nonno Salvatore Orlando first set foot on the shores of Getaria, in Gipuzkoa. He was sent from his native Sicily by his father. He was one of the Italian pioneers who introduced the long-standing salting techniques on the Cantabrian coast, where it was as yet unknown. Salvatore tied the knot with a Basque woman, Simona Olasagasti.
Nowadays, it is Matteo Orlando, grandson of Salvatore and Simona, who is in charge of the factory at Markina, Bizkaia, maintaining a centuries-old tradition, flying the flag for his grandmother’s surname, Olasagasti.
Ingredients: Anchovy, Olive Oil, Salt
Net Wt: 1.69 oz (48g)
These anchovies in olive oil spend months in a maturing process before appearing on your table. They are caught using traditional methods every Spring, when they’re in their best condition.
The Olasagasti story starts at the end of the 19th century when nonno Salvatore Orlando first set foot on the shores of Getaria, in Gipuzkoa. He was sent from his native Sicily by his father. He was one of the Italian pioneers who introduced the long-standing salting techniques on the Cantabrian coast, where it was as yet unknown. Salvatore tied the knot with a Basque woman, Simona Olasagasti.
Nowadays, it is Matteo Orlando, grandson of Salvatore and Simona, who is in charge of the factory at Markina, Bizkaia, maintaining a centuries-old tradition, flying the flag for his grandmother’s surname, Olasagasti.
Ingredients: Anchovy, Olive Oil, Salt
Net Wt: 1.69 oz (48g)
These anchovies in olive oil spend months in a maturing process before appearing on your table. They are caught using traditional methods every Spring, when they’re in their best condition.
The Olasagasti story starts at the end of the 19th century when nonno Salvatore Orlando first set foot on the shores of Getaria, in Gipuzkoa. He was sent from his native Sicily by his father. He was one of the Italian pioneers who introduced the long-standing salting techniques on the Cantabrian coast, where it was as yet unknown. Salvatore tied the knot with a Basque woman, Simona Olasagasti.
Nowadays, it is Matteo Orlando, grandson of Salvatore and Simona, who is in charge of the factory at Markina, Bizkaia, maintaining a centuries-old tradition, flying the flag for his grandmother’s surname, Olasagasti.
Ingredients: Anchovy, Olive Oil, Salt
Net Wt: 1.69 oz (48g)
