Olasagasti Cantabrian Anchovy Fillets in Olive Oil in Can

Caught during the coastal fishing season, in Basque country, along the north coast of Spain, using traditional fishing methods. The Cantabrian anchovies are matured in barrels for at least six months, they are then hand-filleted and packed in olive oil.

Olasagasti was founded in the 1920s by Salvatore Orlando, a Sicilian, after tying the knot with Simona Olasagasti, a Basque. Today, the company remains dedicated to crafting artisanal fish preserves at its laboratory in Markina, Biskaia, on the Northern coast of Spain. Highly renowned, and the only company with certification, for producing Spain’s very best quality Bonito del Norte tuna and Cantabrian anchovies.