Little tins of sunshine. Each tin of sardines in olive oil is bursting with vitamin D, the sunshine vitamin, and full of healthful Omega 3s. And that's on top of being wild-caught in the waters off the coast of Galicia in northwest Spain. And that is on top of being plump, and tender, and delicious. A best-seller.
Sardines hand-packed fresh from the sea in olive oil and salt only, the traditional Spanish method. Harvested via sustainable techniques. You can eat them straight from the tin or skewer them on a toothpick with a guindilla pepper and cherry tomato atop a slice of crusty bread for a quick pintxo.
Featured on The Feed Podcast (2015 James Beard award-winner for best podcast) from Chef Rick Bayless and 13-time James Beard award winner food journalist Steve Dolinsky. As Rick says, "A lot of times people think of sardines as sort of desperation food, and man this anything but that. You want to relish every bite of these sardines. I’m in heaven.”
Steve adds, "“Oh wow. That’s really good. That reminds me of Spain. It’s a rich sardine. Not heavily salted like a lot of times preserved stuff in America… this is a really high quality sardine.”
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