What makes anchoas a la Donostiarra different from other anchovies is that they are first fried in olive oil with garlic and cayenne pepper. A trademark of Olasagasti is to use a larger tin, allowing the anchovies to properly marinate in olive oil, garlic, cayenne, wine vinegar, and salt. The leftover oil is a flavorful bonus you can use for sautéing vegetables or shellfish, tossing with pasta, or dipping with crusty bread.
Olasagasti, located in the Basque region of Spain, has been in business since 1923 and have been using traditional methods to preserve the finest seafood the rich Basque coast has provided for generations. (from Olasagasti)
- Contains Fish
Anchovy (53%), (Engraulis encrasicholus), Olive Oil (45%), A Clove Of Garlic, Cayenne Pepper, Wine Vinegar, Salt.