Olasagasti Basque Style Anchovies
Unlike the salted or cured anchovies we normally see, these anchovies are fried and resting in olive oil with cayenne garlic and eat more like a sardine. Olasagasti purposefully uses larger tins and doesn’t pack them tightly, allowing the fish to bathe in the gorgeous oil and seasonings. This tin has an excellent salt level and is full of flavor. I recommend eating these with some butter on any bread or cracker.
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, Garlic, Cayenne Pepper, Wine Vinegar, Salt.
Net Wt: 190g
Unlike the salted or cured anchovies we normally see, these anchovies are fried and resting in olive oil with cayenne garlic and eat more like a sardine. Olasagasti purposefully uses larger tins and doesn’t pack them tightly, allowing the fish to bathe in the gorgeous oil and seasonings. This tin has an excellent salt level and is full of flavor. I recommend eating these with some butter on any bread or cracker.
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, Garlic, Cayenne Pepper, Wine Vinegar, Salt.
Net Wt: 190g
Unlike the salted or cured anchovies we normally see, these anchovies are fried and resting in olive oil with cayenne garlic and eat more like a sardine. Olasagasti purposefully uses larger tins and doesn’t pack them tightly, allowing the fish to bathe in the gorgeous oil and seasonings. This tin has an excellent salt level and is full of flavor. I recommend eating these with some butter on any bread or cracker.
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, Garlic, Cayenne Pepper, Wine Vinegar, Salt.
Net Wt: 190g
