Anchovies a la Basque, Olasagasti, Spain
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Anchovies a la Basque, Olasagasti, Spain
Olasagasti’s roots go back to the late 1800s, when Sicilian salting traditions were first introduced to the Basque Coast. Today, Matteo Orlando carries on the legacy of his grandparents in Getaria, hand-packing Cantabrian anchovies using time-tested methods just steps from the ports.
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PRODUCER: Olasagasti
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ORIGIN: Getaria, Basque Country, Spain
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FISH VARIETY: European Anchovy (Engraulis encrasicolus)
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PREPARATION: Whole anchovies are cleaned, cooked, and packed in olive oil with garlic, cayenne, vinegar, and salt
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TEXTURE: Meaty and firm, with a slight flake and tender skin
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FLAVOR PROFILE:
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Aromas: Briny, garlicky, and lightly spicy
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Palate: Bold and savory with natural anchovy salinity, balanced by garlic and gentle vinegar tang
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Finish: Salty, warm, and clean with lingering spice
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PAIRINGS:
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Txakolina, dry cider, or light red (Mencía, País)
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Rustic bread, salted butter, or marinated peppers
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Amaro or vermouth for aperitivo pairings
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SERVING SUGGESTIONS:
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On toasted baguette with butter or aioli
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Tossed into pasta or on top of warm roasted vegetables
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As part of a bold conserva board with pickled elements
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INGREDIENTS: Anchovies (53%), olive oil (45%), garlic, cayenne pepper, wine vinegar, salt
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CAUGHT IN: Cantabrian Sea (Spain)
Sharp, savory, and layered—anchovies that pull their weight and then some.
Anchovies a la Basque, Olasagasti, Spain
Olasagasti’s roots go back to the late 1800s, when Sicilian salting traditions were first introduced to the Basque Coast. Today, Matteo Orlando carries on the legacy of his grandparents in Getaria, hand-packing Cantabrian anchovies using time-tested methods just steps from the ports.
-
PRODUCER: Olasagasti
-
ORIGIN: Getaria, Basque Country, Spain
-
FISH VARIETY: European Anchovy (Engraulis encrasicolus)
-
PREPARATION: Whole anchovies are cleaned, cooked, and packed in olive oil with garlic, cayenne, vinegar, and salt
-
TEXTURE: Meaty and firm, with a slight flake and tender skin
-
FLAVOR PROFILE:
-
Aromas: Briny, garlicky, and lightly spicy
-
Palate: Bold and savory with natural anchovy salinity, balanced by garlic and gentle vinegar tang
-
Finish: Salty, warm, and clean with lingering spice
-
-
PAIRINGS:
-
Txakolina, dry cider, or light red (Mencía, País)
-
Rustic bread, salted butter, or marinated peppers
-
Amaro or vermouth for aperitivo pairings
-
-
SERVING SUGGESTIONS:
-
On toasted baguette with butter or aioli
-
Tossed into pasta or on top of warm roasted vegetables
-
As part of a bold conserva board with pickled elements
-
-
INGREDIENTS: Anchovies (53%), olive oil (45%), garlic, cayenne pepper, wine vinegar, salt
-
CAUGHT IN: Cantabrian Sea (Spain)
Sharp, savory, and layered—anchovies that pull their weight and then some.