Large Cantabrian anchovies

A special selection of the very best Cantabrian anchovy fillets in olive oil. Olasagasti places 16 fillets in each tin, by hand. The fish are caught between April and June, when they’re at their peak, in the Cantabrian Sea. The arrantzales - Basque fishermen - use purse seine nets so that the sea bed is not damaged. They arrive fresh at the Basque-based cannery, 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 fillets are placed in tins by hand, one by one, fillet by fillet, and matured for close to a year to achieve an optimum taste.