In short: Olasagasti is a 4-generation Basque family cannery founded in 1929 in Burela (Lugo, Lugo coast). Specializing in Northern Bonito, small sardines, and anchovies, it supplies Michelin chefs like Berasategui and Subijana. Artisan process: hand-cut, extra virgin olive oil, no preservatives.
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Origin: Burela 1929
Olasagasti was founded in 1929 in Burela, a port on the coast of Lugo (Galicia). The Olasagasti family, originally Basque, moved to the Cantabrian Sea to access the best Northern Bonito (Thunnus alalunga) during its fishing season.
4 generations later, Olasagasti remains a family business (not acquired by industrial groups like other Galician canneries) and maintains artisan production in its historic factory at the port.
Star Products
Northern Bonito in extra virgin olive oil: belly, loins, trunk. Caught during the spring fishing season. The most awarded product.
Small sardines in olive oil: size 21 or 33, Codesa EVOO. Considered world-class by OCU blind tests.
Cantabrian Anchovies: size 0 cured for 12 months. Premium product with clear labeling.
Mackerel in oil (rare but excellent): Olasagasti is one of the few canneries that still makes premium mackerel.
Mussels in escabeche: Galician from mussel farms, traditional escabeche.
The Artisan Process Step-by-Step
Olasagasti differentiates itself from industrial canneries at every step:
- Fish caught at Burela fish market the morning after capture
- Hand-cutting of each bonito (not industrial machine)
- Individual cleaning of each fillet
- Codesa extra virgin olive oil (from its own press, not bought in bulk)
- Controlled heat sterilization without chemical antioxidants
- 100% recyclable can with BPA-free interior
Why Michelin Chefs Choose Olasagasti
Michelin-starred restaurants that feature Olasagasti on their menu or in their pantry: Berasategui (3 stars), Akelarre/Pedro Subijana, Arzak, Mugaritz, Casa Solla, Aponiente (Ángel León).
The argument: when a 3-star chef chooses preserves instead of fishing/preparing fresh, it's because the cannery has maintained superior quality with consistency. Olasagasti is the canned equivalent of "bellota gran reserva Iberian ham" — a product where the brand speaks for itself.
Frequently Asked Questions
Olasagasti vs Calvo vs Albo: which is premium?
Why is Olasagasti so expensive?
Where can Olasagasti be bought?
Does Olasagasti have certifications?
How long do Olasagasti preserves last?
Does Olasagasti sell internationally?
To Conclude
Olasagasti is one of those products where history (1929, 4 generations) is evident in the taste. A can of Olasagasti Northern Bonito is €6-8 vs Calvo's €2-3, but the product is genuinely different: real extra virgin olive oil, no preservatives, hand-cut. Olasagasti Preserves at Bacalalo include the full range direct from the factory.
