Olasagasti has been in business since 1929. They produce their products using the traditional Spanish methods. They are located in the Basque region of Spain. These are not salty anchovies and they are not the vinegar-marinated white boquerone style of anchovies. They are anchovies fried in olive oil a la Donostiarra with garlic and chili. We love these anchovies on a salad, or served simply with bread, wine, and cheese as part of a tapas course. You can also use these for a lovely Caesar salad or puttanesca sauce. Plus, the oil is a flavorful bonus you can use for sauteing vegetables or shellfish.
One unique aspect of these anchovies is that the tins are not packed tightly to the brim with fish. This is a trademark of Olasagasti, who feel that using a larger tin gives the anchovies space to move and become covered in the marinade of garlic and chilies.