Olasagasti Yellowfin in Oil
About Olasagasti: Conservas Olasagasti likes to say they’re rooted in two seas: The Mediterranean and the Cantabrian. Olasagasti founder Salvatore Orlando arrived in Spain via Sicily in the late 19th century and was part of a group of Italian pioneers who introduced ancient preserving techniques to the Cantabrian coast. After more than 100 years, and four generations of the family at the helm of the company, Conservas Olasagasti continues to produce the highest quality tinned fish using artisanal, traditional methods.
Producer: Conservas Olasagasti
Proprietor: Matteo Orlando
Where it's from: Cantabrian Sea
Species: Tuna
Why it’s unique: Olasagati is focused on sustainable fishing practices with traditional gear. With an overall respect for the ecosystem of the Cantabrian Sea, they aim to create the best possible “inheritance” for their children and future owners.
Ingredients: yellowfin tuna, olive oil and salt
How it tastes: There might be no going back to regular canned tuna once you’ve tasted this flaky, pale pink, oil-soaked tuna. Velvety and slightly sweet, the flavor and texture of this tuna compliment any dish.
How to use it: Combine tuna, mayo, piquillo peppers, some red onion, and paprika in a bowl. Divide the mixture onto slices of bread, top with some manchego, and broil. Look at you, you’ve made a tuna melt, Spanish style.
What you get: One 4.2oz (120g) tin
WARNING: Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to: www.P65Warnings.ca.gov
About Olasagasti: Conservas Olasagasti likes to say they’re rooted in two seas: The Mediterranean and the Cantabrian. Olasagasti founder Salvatore Orlando arrived in Spain via Sicily in the late 19th century and was part of a group of Italian pioneers who introduced ancient preserving techniques to the Cantabrian coast. After more than 100 years, and four generations of the family at the helm of the company, Conservas Olasagasti continues to produce the highest quality tinned fish using artisanal, traditional methods.
Producer: Conservas Olasagasti
Proprietor: Matteo Orlando
Where it's from: Cantabrian Sea
Species: Tuna
Why it’s unique: Olasagati is focused on sustainable fishing practices with traditional gear. With an overall respect for the ecosystem of the Cantabrian Sea, they aim to create the best possible “inheritance” for their children and future owners.
Ingredients: yellowfin tuna, olive oil and salt
How it tastes: There might be no going back to regular canned tuna once you’ve tasted this flaky, pale pink, oil-soaked tuna. Velvety and slightly sweet, the flavor and texture of this tuna compliment any dish.
How to use it: Combine tuna, mayo, piquillo peppers, some red onion, and paprika in a bowl. Divide the mixture onto slices of bread, top with some manchego, and broil. Look at you, you’ve made a tuna melt, Spanish style.
What you get: One 4.2oz (120g) tin
WARNING: Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to: www.P65Warnings.ca.gov
Description
About Olasagasti: Conservas Olasagasti likes to say they’re rooted in two seas: The Mediterranean and the Cantabrian. Olasagasti founder Salvatore Orlando arrived in Spain via Sicily in the late 19th century and was part of a group of Italian pioneers who introduced ancient preserving techniques to the Cantabrian coast. After more than 100 years, and four generations of the family at the helm of the company, Conservas Olasagasti continues to produce the highest quality tinned fish using artisanal, traditional methods.
Producer: Conservas Olasagasti
Proprietor: Matteo Orlando
Where it's from: Cantabrian Sea
Species: Tuna
Why it’s unique: Olasagati is focused on sustainable fishing practices with traditional gear. With an overall respect for the ecosystem of the Cantabrian Sea, they aim to create the best possible “inheritance” for their children and future owners.
Ingredients: yellowfin tuna, olive oil and salt
How it tastes: There might be no going back to regular canned tuna once you’ve tasted this flaky, pale pink, oil-soaked tuna. Velvety and slightly sweet, the flavor and texture of this tuna compliment any dish.
How to use it: Combine tuna, mayo, piquillo peppers, some red onion, and paprika in a bowl. Divide the mixture onto slices of bread, top with some manchego, and broil. Look at you, you’ve made a tuna melt, Spanish style.
What you get: One 4.2oz (120g) tin
WARNING: Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to: www.P65Warnings.ca.gov
