Olasagasti Preserves

Olasagasti anchovies are special due to a combination of factors that make them one of Spain's most prestigious canned goods. First, the family tradition spanning over a century: the brand was founded in the late 19th century by Salvatore Orlando (of Sicilian origin, an expert in Mediterranean salting techniques) and Simona Olasagasti (from the Basque Country), and is currently run by their grandson, Matteo Orlando, who keeps alive the methods and quality standards passed down through generations. Second, the exceptional raw material: Olasagasti works exclusively with Cantabrian anchovies ( Engraulis encrasicolus ) caught in spring (April-June) when they are at their peak, with a good size (16-20 cm), optimal fat content, and firm texture. Only high-quality specimens are processed, discarding small or damaged anchovies. Third, the unwavering artisanal process: traditional salting for 6-12 months in barrels where the anchovies mature and develop their characteristic flavor; Each anchovy is hand-cleaned piece by piece by experienced canners who remove the head, bones, and skin; then hand-packed in glass jars or cans with high-quality olive oil. This process cannot be accelerated or mechanized without compromising quality. Fourth, the organoleptic characteristics: Olasagasti anchovies have a uniform, intense pink color, a silky texture that melts in the mouth, a complex flavor with a perfect balance between salinity and umami, and a deep, briny aroma. The difference compared to industrial anchovies is striking. Fifth, professional recognition: renowned chefs and prestigious restaurants trust Olasagasti because of its consistent quality. Sixth, complete traceability: every product can be traced from the catch to the final packaging. In short, Olasagasti represents the pinnacle of Cantabrian artisanal canning, combining centuries-old tradition, exceptional raw materials, and meticulous hand-processing in every jar.

Olasagasti anchovies are positioned in the premium segment of the market, with prices ranging from €15 to €60 or more, depending on the format. A small 50g glass jar (8-10 fillets) costs approximately €15- €20 , a medium 100g jar costs €25- €35 , and large 200g jars can reach €45- €60 . Traditional tins are slightly cheaper (10-15% less) but offer the same quality. This price, which may seem high compared to industrial anchovies (which cost €3- €8 for a similar package), is fully justified by several key factors. First, the production time: each Olasagasti anchovy undergoes a 6-12 month salting and maturation process in barrels, a process that cannot be accelerated and requires storage space, controlled environmental conditions, and expert supervision. Second, intensive manual labor: after maturation, each anchovy must be cleaned by hand by experienced canners. This meticulous work (heading, separating the two fillets, removing the central bone, and peeling off the skin) requires years of experience and represents a large part of the cost. A cannery can clean hundreds of anchovies a day, but the process is slow compared to any mechanization. Third, exceptional raw material: Cantabrian anchovies caught in spring at their peak cost more than anchovies from other origins or seasons. Fourth, limited yield: from each kilogram of fresh anchovies, after the complete salting, cleaning, and packaging process, a much smaller quantity of final product is obtained, since the head, viscera, bone, and skin are discarded, and some weight is lost during salting. Fifth, economies of scale: Olasagasti is a family-run artisanal cannery that produces limited quantities, not an industrial factory with mass production that allows for reduced unit costs. Sixth, tradition and prestige: over a century of family history and international recognition justify a premium brand. In short, when you pay €20 for a jar of Olasagasti anchovies, you're paying for over a year of artisanal work, exceptional raw materials from the Cantabrian Sea, centuries-old knowledge, and a gastronomic experience that is incomparable to mass-produced goods.

Once you've opened a jar or can of Olasagasti anchovies, it's essential to store them properly to maintain their exceptional quality for as long as possible. Follow these steps for optimal preservation. First, never leave anchovies in an open metal can for storage. If you've opened a can, immediately transfer any leftover anchovies to an airtight glass or ceramic container. If you've opened a glass jar with a screw-top lid (the most common Olasagasti format), you can store the anchovies directly in the jar, which is the most practical option. Second, make sure all the remaining anchovies are completely submerged in olive oil. The oil acts as a protective barrier against air and oxidation. If, when removing anchovies, the oil level has dropped and some fillets are exposed, add more extra virgin olive oil until all the fillets are completely covered. Anchovies exposed to air will darken and lose quality quickly. Third, always use clean utensils to remove the anchovies. Use a small fork, kitchen tongs, or clean toothpicks; Never insert dirty fingers or utensils that could introduce bacteria or contaminants. Fourth, tightly seal the jar or container after each use. Fifth, store in the refrigerator at 4°C or below. Although anchovies in oil are preserved foods that can be kept at room temperature in their original sealed packaging, they must be refrigerated once opened. Sixth, consume them within 2-4 weeks. Olasagasti anchovies, when properly stored under these conditions, maintain their quality perfectly during this period. Some sources indicate they can last up to 1-2 months, but to enjoy them at their best (especially given their premium price), we recommend consuming them within 3-4 weeks at most. Signs of spoilage to check before consuming: rancid or unpleasant odor (oxidized olive oil smells like crayons or soap), abnormal grayish color (they should retain their characteristic pink color), excessively soft or disintegrated texture, or visible mold on the oil or anchovies. If you detect any of these, discard the product. Practical tip: buy jars of an appropriate size for your usual consumption. If you usually eat anchovies two at a time as appetizers, a 50g jar (8-10 fillets) is perfect and you'll finish it in 2-3 servings. Avoid opening large 200g jars unless you plan to eat them several times in quick succession or share them with guests.

A frequently asked question about quality anchovies like Olasagasti is their salt level. The answer is that Olasagasti anchovies have a controlled and balanced salt level, significantly less salty than low-quality, industrially produced anchovies. The salting process is fundamental to anchovy production: salt draws moisture from the fish, acts as a natural preservative, and is essential for the development of characteristic flavors during maturation. However, the art of salting lies precisely in finding the perfect balance: enough salt to preserve and transform the fish, but not so much that the final product is unpleasantly salty. Artisanal canneries like Olasagasti, with over a century of experience, have mastered this balance. Olasagasti anchovies have a salt level that enhances the fish's briny flavor without overwhelming the palate. When you taste them, you perceive saltiness (it's inherent to the product), but it's an elegant and integrated saltiness, not the aggressive saltiness that characterizes poorly produced, industrially produced anchovies. Furthermore, the dominant flavor in quality anchovies is not just salt, but umami (the deep, meaty, complex flavor developed during maturation), marine notes, and the richness of olive oil. A comparison with industrial anchovies: many inexpensive anchovies are excessively salted, sometimes to mask defects in the raw material (small anchovies, caught out of season, or in poor condition) or to shorten the maturation time. The result is anchovies that "bite" on the tongue due to excess salt and require desalting before consumption. Olasagasti anchovies and other artisanal quality anchovies do not require desalting: they are eaten straight from the jar. If you find Olasagasti anchovies too salty for your taste (the perception of saltiness is subjective), you can: serve them with unsalted or very lightly salted bread, which balances the saltiness; add counterbalancing elements: tomato (acidity), butter (fat), or avocado (creaminess); Combine them in salads with unsalted ingredients (lettuce, hard-boiled egg, boiled potato without salt); or if you're really sensitive to salt, you can briefly rinse the fillets under cold water before eating (although this also removes some of the flavor, so it's not recommended with such premium anchovies). Recommendation: try Olasagasti anchovies straight from the jar, without prejudice, on good toasted bread. Most people find the saltiness is perfect, adding character without being overpowering. If you're used to eating very salty, commercially produced anchovies, you'll be pleasantly surprised by the difference.

This is a fundamental question for understanding anchovy products. The difference lies in the final presentation of the product, although both begin with the same initial salting process. Salted anchovies (also called anchovies in salt or whole anchovies): These are anchovies that have completed the salting and maturation process (6-12 months in barrels with salt), but are sold in this state, uncleaned. They are presented as whole anchovies (with head, bone, and skin) preserved in salt, generally in jars or cans filled with sea salt. This format requires the consumer to carry out the cleaning process at home: desalting the anchovies (soaking them in cold water for several hours, changing the water several times, to remove excess salt), removing the heads, separating the two fillets by removing the central bone, and removing the skin if desired. This is a laborious process that requires experience and time. Advantages: Salted anchovies are more economical (they don't include the cost of cleaning), allow the user to control the level of desalting according to their preference, and some purists believe that the quality is better preserved in this format. Disadvantages: They require work, knowledge, and time; they are not a ready-to-eat product. Salted anchovies are more common in professional restaurants or among very experienced enthusiasts. Anchovies in oil (the most common format): These are anchovies that, after the complete salting and maturation process, have been cleaned by hand (removing the head, spine, and skin), washed to remove excess salt, and packed in olive oil. They are presented as clean fillets ready to eat, in glass jars or cans. This is the format in which most Olasagasti anchovies intended for the end consumer are sold. Advantages: Ready-to-eat product, requiring no further processing; elegant presentation ideal for serving directly; the olive oil adds its own organoleptic qualities and protects the anchovies. Disadvantages: They are more expensive (including the cost of manual cleaning); once opened, they must be consumed within a reasonable time (2-4 weeks in the refrigerator). Olasagasti offers both formats, although at Bacalalo we primarily work with anchovies in oil (cleaned fillets) because they are the most popular format among home consumers looking for a ready-to-eat gourmet product. If you are an experienced enthusiast interested in salted anchovies to clean yourself, please contact us: we can inform you about availability and advise you on the desalting and cleaning process.

Olasagasti canned goods are produced at the factory in Markina, also known as Markina-Xemein, a municipality in the province of Bizkaia, in the Basque Country, Spain. Markina is located inland in Bizkaia, about 50 km from Bilbao and approximately 15 km from the Cantabrian coast. This location is significant because, although Markina is not a fishing port (it is inland, not on the coast), it is close enough to the Cantabrian Sea to receive fresh fish quickly and process it under optimal conditions. Furthermore, Markina and its surrounding area have a long tradition of canning and food production. The Markina factory is where Matteo Orlando, grandson of the founders Salvatore Orlando and Simona Olasagasti, currently manages the company, keeping alive the artisanal methods passed down through generations. In this factory, all processes are carried out: receiving fresh Cantabrian anchovies (caught in nearby ports such as Bermeo, Ondarroa, and Lekeitio), initial salting and placement in barrels, maturation for 6-12 months in climate-controlled rooms, manual cleaning of each anchovy by experienced canners, manual packing in glass jars or cans with olive oil, and final quality control. The Markina factory is not a massive, mechanized industrial plant, but a small-scale artisanal cannery where traditional methods are maintained and quality is prioritized over quantity. This explains why Olasagasti's production is limited and its products are considered premium . Basque canning tradition: The Basque Country, especially the coast of Bizkaia and Gipuzkoa, has a centuries-old canning tradition, particularly with anchovies. Coastal towns like Bermeo, Ondarroa, Getaria, and Mutriku have been ports specializing in Cantabrian anchovy fishing for centuries. The Italian immigration of the late 19th century (such as that of Salvatore Orlando) brought advanced salting techniques that merged with the excellent local raw materials, creating a Basque canning industry of exceptional quality. Markina, although not on the coast, is part of this Basque canning ecosystem. Visits and gastronomic tourism: some Basque canneries offer guided tours of their factories where you can see the artisanal anchovy-making process. If you are interested in visiting the Olasagasti factory in Markina (subject to availability and company policies), we recommend contacting Conservas Olasagasti directly through their website or by phone to inquire about tours. These tours are fascinating gastronomic experiences that allow you to fully appreciate the craftsmanship behind each jar of anchovies. At Bacalalo , although we don't organize factory tours, we can share our knowledge and passion for these exceptional products made in Markina and help you appreciate all the work and tradition behind every jar of Conservas Olasagasti.