Sardines in oil with lemon

Sardines in Olive Oil with Lemon, fresh and zesty

La Quiberonnaise’s sardines in olive oil with lemon are Breton Atlantic sardines in a fruity, fresh marinade based on olive oil with lemon, Millésime 2025. The acidity makes the fish tender, and the lemon brings summer into the tin. A classic from the Breton cannery.

Sardines in olive oil with lemon are fine Atlantic sardines from the La Quiberonnaise cannery, preserved in extra virgin olive oil with lemon, Millésime 2025 au Citron. The acidity of the lemon gently poaches the fish, making its flesh tender and giving it a fresh, zesty note. One of the classics among vintage sardines, and one of our best-sellers—especially in the summer, many reach for it when they want something light.

When you open the tin, a bright, lemony scent rises to meet you, accompanied by the mild olive oil. You can see the sardines glistening brightly, with small pieces of lemon in between. On the tongue, the sardine is tender and juicy; the lemon lifts it, making it light and lively. Not a heavy, oily fish, but pure freshness. Summer in a tin.

Lemony, tender, summer-light

The lemon here is more than just a seasoning; it gently poaches the fish and makes it tender. That is why this variety tastes so different from a standard sardine in olive oil.

Similar to a ceviche, the acidity acts on the flesh, making it fine and supple. During the maturation period, the fruity marinade combines with the fat of the sardine to create a rounded, fresh whole, and the lemon keeps the fish nicely bright. If you are looking for the pure classic without lemon, reach for the red tin with olive oil, or if you prefer something even lighter, the oil-free variety in white wine.

A summer guest for every platter

These sardines are made for warm days and light cuisine, an apéro guest that goes with almost everything.

They are just as delicious on toasted bread with a little butter and a pinch of fleur de sel as they are in a salad with fennel and orange, or with new potatoes and herbs. They also make a quick summer meal in a light pasta dish with lemon and parsley. And if you have guests, arrange them on a platter with olives, tomatoes, and bread—a piece of the south on your table. A glass of chilled white wine or an aperitif to go with it, and your evening is set. Cold, fresh, no cooking required—that’s all a hot day needs.

A Breton classic since 1921

The lemon sardine, like the red and yellow tins, is one of the classics from La Quiberonnaise.

They have been fished and processed by hand at the fishing port of Quiberon since 1921. The cannery was founded by Henriette Jourdan; today, her grandchildren Bernard and Thierry run the house in the third generation. The fish is tinned within 48 hours of the catch and matures in the oil like a good wine—hence the Millésime on every tin. In 2015, the company received the Entreprise du Patrimoine Vivant label for its living craftsmanship. You can find the lemon variety here alongside many other canned fish products from La Quiberonnaise.

Slightly chilled, the lemon stays fresh

Stored in a cool, dark place and turned upside down every six months, the lemon oil infuses the fish evenly. Served slightly chilled, the fresh notes really shine. The aromatic oil from the tin belongs on a summer salad, not down the drain. A few drops over grilled fish, and summer is back. It’s that simple to brighten up a plate with a little piece of Brittany.