Olasagasti Basque-Style Anchovies. Fried anchovies in olive oil with a whole clove of garlic and cayenne chili – spicy, warm, and ready for tapas.

Olasagasti Basque-Style Anchovies are freshly caught anchovies from the Cantabrian Sea, fried and preserved in olive oil. Inside the tin: a whole garlic clove, a cayenne chili, wine vinegar, and salt. The tin contains 190 g, of which 100 g is fish, produced in Markina-Xemein in the Basque Country.

Basque-Style Anchovies by Olasagasti are referred to by the manufacturer as “Anchoas a la Donostiarra” or “Anchoas al Ajillo.” Donostia is the Basque name for San Sebastián, and “al ajillo” translates roughly to “with garlic.” This refers to a preparation method in which the anchovies are fried in olive oil and seasoned with garlic and chili. This distinguishes this tin from the familiar anchovy fillets: these anchovies are freshly fried instead of being cured in salt for months. Olasagasti describes the result with a picture: the tin should taste like an afternoon on a terrace at the port of San Sebastián.

Taste

The anchovies are tender and have a clear taste of the sea. Frying them gives them a hearty, rounded note. The garlic provides warmth, and the cayenne chili adds a noticeable but gentle heat. A splash of wine vinegar keeps the whole thing fresh. Over time, the olive oil absorbs all three flavors and becomes a seasoning ingredient itself.

Almost half of the tin’s contents is olive oil. This is intentional, as the oil is just as much a part of the product as the fish. The garlic clove and chili are placed whole in the tin; you will see them immediately upon opening. If you like it spicier, chop the chili and add it to your bread. If you prefer it milder, simply leave it aside.

Those expecting anchovies to be heavily salted fillets for pizza or Caesar salad will find something different here. These anchovies are softer and milder in salt, but more flavorful thanks to the garlic and chili.

Usage

Olasagasti offers two ideas, both of which revolve around the oil. You can use it for scrambled eggs, known in Spanish as “revuelto,” or for spaghetti marinara. For the scrambled eggs, heat two spoons of the oil from the tin, add beaten eggs, and fold in the anchovies at the end. For the pasta, toss the spaghetti in the oil, then add parsley and the broken-up anchovies.

Enjoyed on their own, these anchovies are a tapa: place them on toasted white bread, drizzle with a little oil, and they are ready. They pair well with olives, grilled peppers, and a cool glass of white wine. Warm potatoes with parsley also benefit from a spoonful. The anchovies only need to be warmed, not cooked for long – they are already fried.

Our tip: Keep the remaining oil. A spoonful of it in a pan is the fastest base for vegetables, beans, or a fried egg.

Origin

The tin comes from Conservas Olasagasti in Markina-Xemein in Bizkaia, near the fishing ports of Ondarroa and Lekeitio. The roots of the company date back to the late 19th century. Olasagasti primarily processes fish from the Cantabrian Sea. According to the manufacturer, anchovies from this region are caught each spring using traditional methods.

Olasagasti states that they select the fish at the coastal fish auction halls, with fresh raw material arriving at the factory every morning. Experienced employees clean, cook, and pack them piece by piece by hand. Olasagasti states that they do not use any preservatives or coloring agents. The tin has a shelf life of five years at room temperature, according to the manufacturer. Allergen information: Contains fish.

For whom

This tin is for anyone who enjoys tapas and is looking for a quick, flavorful base for the pan or pasta. It is enough for a small tapas evening for two to four people. In the pantry, it is the go-to tin for an evening when you only have eggs, bread, and noodles on hand. It turns these into a meal with a Basque flair. If you prefer anchovies as a spread, try the tuna and anchovy cream. You can find more preserves from Markina on our Olasagasti page. This product is not suitable for those who avoid garlic or are sensitive to chili.

Fried anchovies with garlic and chili from the Basque Country – the canned fish perfect for tapas, scrambled eggs, and quick pasta.