Slim and succulent, with their silvery skin intact, these little sardines in golden olive oil are dependably delicious every time. We love these smaller 25-30 sardines.
We love them as a tapas, on cheese and charcuterie boards, and given their smaller size they are perfect on top of pasta or steamed rice.
The Spanish believe canned seafood is a delicacy to be shared and enjoyed! They take great pride, and great care, to harvest the best seafood and package it with the utmost care. The result is the purest, most delicate, and exquisite tasting seafood on the planet! A true delicacy.
Small Sardines Tapa Recipe
- 1 can Small Sardines in Olive oil
- A few crackers
- Endive leaves
Open the can of sardines and place each one of them over endive leaves or all together in a dish. Adorn with endives or radish.
- 2 tins of sardines, drained
- 1/2 cup softened and cubed butter
- 1 large shallot, minced
- 1 green onion, minced
- 2 Tablespoon parsley, minced
- 1 Tablespoon freshly squeezed lemon juice
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Place all the ingredients in a food processor, blend until smooth.
Transfer the mix to a serving dish, and refrigerate 2-3 hours.
Garnish with fresh parsley.
Serve with crackers and sliced baguette.
We also love using these on pizza!
Best by: 31Mar2026
Ingredients: Small sardines, olive oil and salt.
4 ounce (115 gram) metal tin (Approximately 25-30 sardines per tin)