ON sale: best before 30 September 2020
Olasagasti anchovies are generous, meaty fillets in a delicious olive oil brine. Their gentle salting is balanced with olive oil to make a delightful, clean filleted anchovy. Olasagasti is located next to the port of Ondarroa, between Bilbao and San Sebastian on Spain’s Bay of Biscay (Cantabrian Sea) coastline, about an hour’s drive from the French border. The anchovies reflect their continuing love of the Bay of Biscay, a confidence in the use of traditional methods to process fish at its freshest (“en fresco”), as well as an appreciation of the specialist fish-handling skills of their fishing men and women (Arrantzales). The quality of the anchovies in the can is a testament to their skills and their devotion to quality fish.
about the producer
The Olasagasti story starts at the end of the 19th century when nonno Salvatore Orlando first set foot on the shores of Getaria, in Gipuzkoa. He was sent from his native Sicily by his father. He was one of the Italian pioneers who introduced the long-standing salting techniques on the Cantabrian coast, where it was as yet unknown. Salvatore married a Basque woman, Simona Olasagasti, and their marriage produced six children and various companies. The products of these companies were then distributed to Italy through established family business lines in that country. The quality of their canned seafood became famous throughout Spain and Italy.
Today, Matteo Orlando, grandson of Salvatore and Simona, runs the business, maintaining a centuries-old tradition, flying the flag for his grandmother’s surname, Olasagasti.