Anchovies, fried in olive oil “a la Donostiarra” with garlic and cayenne pepper.
A unique aspect about Olasagasti is their tins, which are not packed tightly to the brim with fish. They feel that using a larger tin gives the anchovies space to move and become covered in the marinade of olive oil, garlic, cayenne, wine vinegar and salt. The leftover oil is delicious for sauteing vegetables or shellfish.
Olasagasti are from the Basque region of Spain and have been in business since 1929. After more than 100 years, the company is still committed to maintaining that which makes them unique; making products which stand out in the market, aligning the best of the Cantabrian coast with traditional Italian recipes such as Caponata or Pesto alla Genovese.
Ingredients: Anchovies, olive oil, a clove of garlic, cayenne pepper, wine vinegar, salt.
