Anchovies a la Basque (Olasagasti)

These anchovies are fried in olive oil “a la Donostiarra” with garlic and cayenne pepper. They also come with skin and bones, much like tinned sardines. These are not the "regular" salted, skinned, deboned anchovy fillets you might be accustomed to, they are unique, fun, and packed with flavor.

One unique aspect of these anchovies is that the tins are not packed tightly to the top. Olasagasti feels that using a larger tin gives the anchovies space to move around and get slathered in the olive oil, garlic, cayenne, wine vinegar, and salt. Save the flavorful oil to dip bread or make a wonderful salad dressing.

Olasagasti, located in the Basque region of Spain, was founded in 1929 and produces their products using traditional Spanish methods.

Best By: 31Aug2029

Ingredients: Anchovies (53%) (Engraulis encrasicholus), olive oil (45%), a clove of garlic, cayenne pepper, wine vinegar, salt.

6.7 ounce (190 gram) tin in a cardboard box