Sardines in extra virgin olive oil

Sardines in extra virgin olive oil. Tender, skin-on sardines that break into meaty flakes, packed in extra virgin olive oil.

Serving tip: try them on hot, toasted sourdough with thinly sliced shallot, capers and a dab of mayo.

About the cannery: La Quiberonnaise was founded in 1921 by Henriette Jourdan in the fishing port of Quiberon in Brittany. Today the cannery remains a family-run business, helmed by Henriette's grandsons, Thierry and Bernard Jourdan. The cannery is certified as one that practises outstanding craftsmanship and industrial expertise.

About the sardines: The focus of La Quiberonnaise is sardines, which it prepares and cans by hand within 48 hours of the catch. The sardines are carefully selected and canned fresh using traditional techniques. Each tin is vintage-dated and improves with time in the tin.The cannery is committed to seasonal fishing - May to September for sardines - and sourcing its fish as close to the Quiberon coast as possible.