Olasagasti Anchovies a la Basque

Olasagasti Anchovies with Fried Garlic & Chili

Olasagasti traces its roots to Sicilian fishing families who settled along Spain’s Cantabrian coast in the late nineteenth century, bringing Italian anchovy-curing techniques to the Basque Country. The company continues to produce anchovies using traditional methods, including careful hand-filleting and extended curing.

These anchovies are firm, meaty, and deeply savory, with the clean salinity and rich texture that have made Cantabrian anchovies a benchmark for the category. 

Anchovies are their own category, especially when salt-cured or packed as fillets. Our species guide covers how they differ from sardines and other small fish.

Try them draped over buttered toast with roasted red peppers, a classic combination typical of northern Spain.