A special selection of the very best Cantabrian anchovy fillets in olive oil. Olasagasti hand places 16 fillets in each tin. The fish are caught in spring, when they are at their peak, in the Cantabrian Sea. The arrantzales - Basque fishermen - use purse seine nets to catch the anchovies so that the sea bed is not damaged. The anchovies arrive at the Basque-based cannery the same day, and this marks the start of the careful preparation process. Century-old artisanal methods brought over from Sicily by Olasagasti’s founder Salvatore Orlando are followed to the letter as the anchovies are matured for close to a year to achieve the optimum taste.
Recipe tip: enjoy on buttered toast, latticed over scrambled eggs, or skewered with a green olive and piparra pepper.
Store anchovies between 1-8°C. Keeping them in the fridge maintains their taste and texture for the shelf life specified on the tin. Anchovies can be stored on a cool, dark shelf, but ideally keep them in a fridge if you want to preserve them in their optimal condition for longer. Anchovies are only semi-preserved. This means that a harmless bacteria remains in the tin after it is sealed. This bacteria is kept at bay by the cold but in warmer temperatures it eventually softens the texture of the anchovies, interferes with their flavour and may cause the tin to swell a little. Remove the anchovies from the fridge 20 minutes before you are ready to use them to give the olive oil chance to liquefy again. After the tin is opened, anchovies must be stored in a fridge and consumed within 7 days.
Shipping. We do not ship anchovies in insulated packaging unless you request us to. This is because anchovies will not deteriorate during the short transit time. However, if you prefer, you can add temperature-controlled shipment here.
