Sardines in Olive Oil

Sardines in olive oil that only get better with age

Ortiz sardines in olive oil are Sardina Pilchardus, individually cleaned by hand, fried in olive oil, and carefully tinned. Fine sardines from the Cantabrian Sea that mature with the years like a fine wine – not mass-produced, but Basque craftsmanship since 1891.

Sardines in olive oil are a small delicacy at Ortiz – Sardina Pilchardus that are individually cleaned by hand, fried in extra virgin olive oil, and then placed in the tin piece by piece. Unlike many canned sardines, they are produced in the old way, "a la antigua" – fried fresh during the coastal season and hand-selected – and become more refined with every year spent in the oil. Be surprised by how tender and mild a sardine can be.

Tender in texture, fine in oil

The sardine almost melts on the tongue, mild and tender, with a fine salty note from the sea. That is what a good canned sardine tastes like.

The extra virgin olive oil coats each sardine, making them more succulent as the months go by. Juicy, tender, and aromatic, they are ready to enjoy the moment you open the tin – the flesh is light, the bones barely noticeable and soft enough to eat. Anyone who only knows sardines as salty and dry will discover a completely different, more delicate side here.

Over the years, their texture transforms; the young, tender flesh matures until it is almost creamy, and the oil absorbs the full flavor of the fish. A sardine that rewards patience.

A small feast on toasted bread

A piece of toasted bread, a few sardines, a squeeze of lemon – that’s all a good light meal needs.

Sardines love to be savory – on sourdough bread with tomato and garlic, in a salad with egg and olives, or as an aperitif next to a cool sherry. They are perfect straight from the tin when hunger is light and your craving for the sea is great. For those who prefer something more substantial, serve them alongside Ortiz Bonito del Norte to create a small Spanish spread. A glass of dry white wine pairs beautifully when you need some peace at the end of the day.

Individually cleaned by hand since 1891

At Ortiz, every sardine is cleaned by hand and fried in olive oil, just as it has been done since the old days. They are caught between August and November, preferably at dawn when they taste their finest.

Fishermen harvest the schools from the Cantabrian Sea using the purse seine net, known as "cerco" – a method that protects the stock. Once on land, each sardine is cleaned, fried in oil, and carefully placed in the tin. The foundation was laid by Bernardo Ortiz de Zárate in 1891 in Ondarroa on the Basque coast, and the fifth generation upholds this craft with as much care as Bernardo started it. 135 years of experience go into this small tin.

And just like wine, a tin of sardines only gets better with age. In France, connoisseurs create entire sardine cellars and wait patiently for the right moment. A cellar full of tins is one option, the opened tin on the same evening is another – both are correct.

Turn the tin over once before opening

Turn the tin over once before opening so the oil distributes evenly over the fillets. Open them at room temperature so the aroma can best unfold. If you would like to let them mature, store the tin in a cool, dark place and turn it every few months. You can find more from the Spanish north coast under Ortiz Preserves and in our selection of sardines.

Content: 140g, drained weight 100g

Content 140 g – drained weight 100 g