Olasagasti - Anchovies A La Donostiarra
Olasagasti prepares these anchovies San Sebastian style - "a la Donostiarra" - with garlic and cayenne that brings warmth without overwhelming the fish. Wild Cantabrian anchovies caught at spring's peak by local arrantzales arrive at dawn, never frozen, then get immediately brined and aged for months before hand-filleting.
The San Sebastian treatment adds layers that make sense with anchovies - garlic for depth, cayenne for gentle heat that builds gradually. Century-old Basque expertise shows in the balance between the cure, the spicing, and the anchovy's natural intensity.
This is the perfect tin for the pintxos capital of the world.
Ingredients:
Anchovies (53%) (Engraulis encrasicolus) (fish), olive oil (45%), garlic, cayenne pepper, wine vinegar, salt.
Net Weight:190g
Olasagasti prepares these anchovies San Sebastian style - "a la Donostiarra" - with garlic and cayenne that brings warmth without overwhelming the fish. Wild Cantabrian anchovies caught at spring's peak by local arrantzales arrive at dawn, never frozen, then get immediately brined and aged for months before hand-filleting.
The San Sebastian treatment adds layers that make sense with anchovies - garlic for depth, cayenne for gentle heat that builds gradually. Century-old Basque expertise shows in the balance between the cure, the spicing, and the anchovy's natural intensity.
This is the perfect tin for the pintxos capital of the world.
Ingredients:
Anchovies (53%) (Engraulis encrasicolus) (fish), olive oil (45%), garlic, cayenne pepper, wine vinegar, salt.
Net Weight:190g
Olasagasti prepares these anchovies San Sebastian style - "a la Donostiarra" - with garlic and cayenne that brings warmth without overwhelming the fish. Wild Cantabrian anchovies caught at spring's peak by local arrantzales arrive at dawn, never frozen, then get immediately brined and aged for months before hand-filleting.
The San Sebastian treatment adds layers that make sense with anchovies - garlic for depth, cayenne for gentle heat that builds gradually. Century-old Basque expertise shows in the balance between the cure, the spicing, and the anchovy's natural intensity.
This is the perfect tin for the pintxos capital of the world.
Ingredients:
Anchovies (53%) (Engraulis encrasicolus) (fish), olive oil (45%), garlic, cayenne pepper, wine vinegar, salt.
Net Weight:190g
Olasagasti brings together Italian preservation know-how with the bounty of the Cantabrian Sea. From their Markina factory in Bizkaia, this century-old Basque brand crafts premium Spanish tinned seafood with a focus on quality.
Their conservas start with sustainable fishing—local arrantzales (Basque fishermen) catch wild Cantabrian anchovies at spring's peak and line-caught Bonito del Norte tuna when perfectly mature. These prized catches arrive at dawn from nearby ports, never frozen, keeping their character intact.
The heart of Olasagasti lies in their careful handling: anchovies immediately brined, aged for months, then hand-filleted. Their ventresca tuna belly preserves offer that lovely melt-in-mouth feel, while their San Sebastian-style anchovy fillets with garlic and cayenne show off regional flavours at their best.
Store in a cool, dry place.
Once opened, keep refrigerated and consume within 2 days.
Packaging is not microwave-safe.
Produced in Spain.
| Energy | 686 kJ / 164 kcal |
| Total fat | 7.1 g |
| Saturated fat | 1.2 g |
| Total carbohydrates | 0.0 g |
| Sugars | 0.0 g |
| Protein | 24 g |
| Salt | 2.5 g |