Sardines in Olive Oil

Sardines in Olive Oil – from Jean de Luz

The Jean de Luz Sardines in Olive Oil are excellent, large sardines from the Basque Country. In 2021, they were awarded the Epicure d’Or, a prestigious prize presented annually by the Le Monde de l'Epicerie Fine association. https://epicures.monde-epicerie-fine.fr/participe-au-trophee/les-laureats-2021/

What makes Jean de Luz sardines in olive oil special is their unique production process, which reflects the tradition of the Basque Country and differs significantly from that of the Bretons. At Jean de Luz, the sardines are fished in winter when they are fully grown, making them larger and less fatty. The artisanal production method dates back to the time of the Penn Sardin, when numerous canneries in Saint Jean de Luz, the historical cradle of tuna and sardine fishing, processed, canned, and thus preserved fish. The sardines for Jean de Luz are caught à la bolinche (close to the coast), then first salted and dried for several days before being placed raw, i.e., neither roasted nor fried, by hand into jars with salt and olive oil.

The extra virgin olive oil used, from the autochthonous Empeltre variety, comes from a small mill south of Pamplona. The salt also comes from Navarre. It is not obtained from the sea but from the mountains at an altitude of 700m above sea level.

Sardines in Olive Oil – enjoy hot or cold

These sardines in olive oil can be eaten directly from the jar, cold, with a salad, as tapas with a slice of bread, or even on a sandwich at a picnic. But they also taste great as a pintxo, a small warm dish, briefly heated in a small pan with tomatoes and onions.

The advantage of glass packaging: it is reclosable and can be kept in the refrigerator for four weeks after opening. It is also plastic-free and the lids are guaranteed Bisphenol and ESBO free.

The Jean de Luz sardines in olive oil are free of preservatives, flavor enhancers, colorings, and industrial sugar. The list of ingredients is short. Transparency is important to the charismatic founder Jean-Hilaire, so he prints on each jar which fisherman caught the sardines. After all, you should know exactly where the fish you eat comes from.

Who is the Culinary College of France?

As the only combative and independent collective bringing together more than 2000 quality restaurants and more than 1000 quality artisan producers, the Culinary College of France is dedicated to embodying, highlighting, and preserving the heritage and future of artisanal culinary heritage. Faced with the industrialization and standardization of food, the Culinary College of France aims to create a new ecosystem based on culinary craftsmanship and diversity. As a member of the Culinary College of France, Jean de Luz is a recognized artisan quality producer.

Content 270g – Drained weight 190g