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Olasagasti Anchovy Fillets in Olive Oil $11.95

Before adding aromatics and silky, rich olive oil, Olasagasti’s products begin with fresh fish caught from the cold Cantabrian Sea.

The water is often dotted with local fishing fleets, where arrantzales (Basque fishermen) use traditional methods to procure the day’s catch. And it’s on the shores of the sea that the Olasagasti team selects the seafood to be used in their tinned fish. It’s then transported to their nearby facility, where each fish is cleaned, cooked and packed using time-honored techniques.

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HOW TO USE

We love these meaty, salty fish fillets atop a cheese board featuring nutty aged or slightly funky washed rind cheeses, or even soft and creamy cheeses like a goat cheese of ricotta (which balance the brine well). Use as you would any anchovy: Drape over pizza and salads, or blend into a classic Caesar dressing. Incorporate into pasta dishes like Melissa Clark’s Pasta with Anchovies, Garlic and Pepper Flakes, or robust sides like our Skillet-Charred Brussels sprouts with Garlic, Anchovy and Chili.

Kitchen Notes

Tip: Warming your tinned fish before eating wakes up some of the flavors. Simply remove the outer packaging and open the can a small crack (to allow for building pressure to escape) and put them, tin and all, in a low oven to heat. And the brand suggests that you keep the fillets refrigerated for the best quality, but it’s not necessary for food safety! So don’t worry if you only have room in your pantry and not the fridge.

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