Large Cantabrian anchovies

A special selection of the very best Cantabrian anchovy fillets in olive oil. Olasagasti hand places 16 fillets in each tin. The fish are caught in spring, when they are at their peak, in the Cantabrian Sea. The arrantzales - Basque fishermen - use purse seine nets to catch the anchovies so that the sea bed is not damaged. The anchovies arrive at the Basque-based cannery the same day, and this marks the start of the careful preparation process. Century-old artisanal methods brought over from Sicily by Olasagasti’s founder Salvatore Orlando are followed to the letter as the fillets are placed in tins, one by one, fillet by fillet, and matured for close to a year to achieve the optimum taste.