Ingredients: Anchovies (53%) (Engraulis encrasicholus), olive oil (45%), a clove of garlic, cayenne pepper, wine vinegar, salt.
Sicilian Salvatore Orlando first set foot on the Basque coast of Spain in the late 1800s and pioneered long-standing Italian salting techniques along the Cantabrian Coast, where he also fell in love and married a Basque woman,
Simona Olasagasti. Today, the grandson of Salvatore and Simona, Matteo Orlando, is in charge of the factory at Markina, Bizkaia, maintaining centuries-old tradition and flying the flag for his grandmother’s surname, Olasagasti.
Check out SlowJabroni exploring this tin of anchovies.
See what Matthew Carlson has to say about these anchovies.