CONSERVAS OLASAGASTI
Biscay, Spain
The Orlando family has been devoted to the traditional, artisan ways of producing and preserving Olasagasti anchovies and tuna since the 1920s. During the height of the fishing season (late March until early June), they send small fishing boats out into the Cantabrian Sea near San Sebastian. The best fish are prepared by hand using traditional methods and are served in the best tapas bars throughout Spain.
At the end of the 19th century, Salvatore Orlando left his home in Sicily and set foot on the shores of Getaria in Gipuzkoa, Spain. He married Simona Olasagasti, a Basque woman, and the story of Olasagasti was born. The duo used Salvatore’s father Giuseppe’s long-standing Italian salting techniques on the Cantabrian coast - which was unheard of in Spain. Currently, 4th generation and grandson of Salvatore and Simona, Matteo Orlando, continues flying the flag for his grandmother’s surname, Olasagasti.
“A favourite with chefs, these clean, salt-forward bites are a great all-rounder anchovy to keep in the pantry for entertaining. Olasagasti (in their words, "hard to say but easy to eat") anchovies would go beautifully atop oxheart tomatoes with a crack of pepper or served in a classic Caesar salad.” - ‘Five Best Anchovies to Buy’ by Gourmet Traveller.
All Olasagasti anchovies are MSC (Marine Stewardship Council) certified. Read more on our blog on how this was achieved.
Cantabrian Anchovies 48g
Plump anchovies sourced from the Cantabrian Sea during the middle of the fishing season. Peel back the lid to face an intense savoury aroma, balanced by sweet and saltiness as you take your first bite. Each hand filleted fish delivers an umami bomb of vegemite-y flavour that stays long on the palate.
Arguably the best anchovy in the world. Serve these to the haters and watch them come around. These 48g tins have two layers of small, plump fillets preserved in a mild olive oil. The perfect size for tapas and retail.
Cantabrian Anchovies 1kg
Layers of small and large fillets preserved in a mild olive oil, the 1kg tin is the best selection for food service. The anchovies are carefully layered with waxed paper to ensure that they are fresh tasting from the first to last.
Whole Cantabrian Anchovies a la Donostiarra 190g
Anchoas a la Donostiarra (Donostia-style Anchovies) are a traditional recipe of Cantabrian anchovies sautéed in garlic, using the whole anchovy lightly fried in olive oil from the region of Donostia-San Sebastián located in the Basque country. These are not firmly packed, but rather loose so that the anchovies can properly marinate with the garlic, cayenne pepper and white wine vinegar. These are prepared by hand using traditional methods and are served in the best tapas bars throughout Spain.
They can be enjoyed on their own, or on crusty bread doused with the infused oil from the tin. The leftover oil is also worth keeping to reuse for frying meat, fish and vegetables.
