Olasagasti
Markina-Xemein, Spain
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.
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Side by Sides: Salt-Cured Anchovy Fillets and Anchovy Prepared Like Sardines
$25.00Out of stock. Click to be notified when this product becomes available. -
Olasagasti Anchovy Fillets (BB 02/25)
$11.00Out of stock. Click to be notified when this product becomes available. -
Olasagasti Bonito del Norte (Albacore) Loins in Olive Oil, Glass Jar
$24.00 Add to cart -
Olasagasti Lomo de atún encebollado (Tuna Fillet with Sauteed Onion and Balsamic Vinegar)
$14.00 Add to cart -
Olasagasti Lomo de atún con pisto mediterráneo (Tuna Fillet with Mediterranean Ratatouille (Pisto))
$14.00 Add to cart -
Olasagasti Lomo de atún a la toscana, con alubias blancas (Tuna Fillet a la Toscana (with white bean stew))
$14.00 Add to cart -
Olasagasti Lomo de atún a la siciliana, en salsa tomates secos (Tuna Fillet in Sun-Dried Tomato Sauce)
$14.00 Add to cart -
Olasagasti Lomo de atún con piperrada (Tuna Fillet with Basque Piperade)
$14.00 Add to cart -
Olasagasti Ventresca de Atun Claro (Yellowfin Tuna Belly) in Olive Oil
$27.00 Add to cart -
Olasagasti Atun Claro (Yellowfin Tuna) in Olive Oil
$10.00 Add to cart -
Olasagasti Bonito Del Norte in EVOO
$14.00 Add to cart -
Olasagasti Anchovies a la Basque (Donostiarra)
$14.00 Add to cart