Olasagasti Anchovy Fillets in Olive Oil Classic Japanese geometry

Classic Japanese geometry

Completely revolutionary in design and application

a stiff spine above the choil and a little bit of a belly for those who enjoy a fluid

suitable in a myriad of applications

citrus-y Portuguese condiment

Olasagasti Anchovy Fillets in Olive Oil Classic Japanese geometrySince the early 1800's the descendents of the Olasagasti family have pioneered salting techniques in the Spanish Basque country. These anchovies are a seasonal product, caught every Spring and minimally cured before being tinned in high quality Spanish olive oil. The flavor is nothing like more heavily preserved anchovy, and is very low in salt content and not overwhelmingly "fishy" whatsoever. They are extremely mild and delicate with an obvious