Olasagasti Anchovies à la Basque with Garlic and Chili

Savory, tender, and mildly spicy, these Olasagasti anchovies are prepared à la Donostiarra, a traditional Basque-style recipe associated with San Sebastián. Unlike salt-cured anchovy fillets or vinegar-marinated boquerones, these fresh Cantabrian anchovies are lightly fried and packed in olive oil with garlic, cayenne pepper, wine vinegar, and salt.

The result is a delicate anchovy with a rich, savory flavor, gentle heat, and a pleasantly bright finish. Enjoy straight from the tin with crusty bread, serve as part of a tapas board, or add to pasta, rice, salads, and roasted vegetables. The flavorful oil and marinade can also be used for dipping, dressing pasta, or finishing cooked vegetables and grilled seafood.

Prepared in Spain by Olasagasti using Cantabrian anchovies and traditional methods.