José Gourmet Sardines in Extra Virgin Olive Oil


Word has it that the best sardines come from neighbouring waters. From the Atlantic and Mediterranean, we get fresh sardines with a silver shine. Add quality olive oil to wine and dine! Olive oil has always been one of the desired partners in Portuguese cuisine, and only excellent ingredients can aspire to have memorable encounters with such a refined olive oil.

The sardines swam along the Atlantic coast, up and down, laughing and stretching, shaking and bending! That’s why our coast is as curvy as we know it!


Sardines maionnaise opened sandwich
Toast 8 slices of sandwich bread. Blend 3 sardine tins to a purée adding 2 soop spoons of mayonnaise, 1 tea spoon of ketchup and 1 espresso spoon of chopped small onions in vinegar. Spread the purée over the toasts and top with slices of 2 boiled eggs.


Gratinated sardines with a thyme and parsley crust
Blend 8 sandwich bread slices together with 75g grated ementhal cheese and 35g of butter, 1 soup spoon of chopped parsley and 1 espresso spoon of freshly chopped thyme. Place the mix inside a transparent plastic bag, use a rolling pin to spread the paste until it is 2 mm high. Place the bag in the freezer and allow the paste to harden fora little while. Before it freezes, remove and cut small rectangular shapes big enough to cover the sardines from 4 tins. Add 250g of confit tomato and place all into a pyrex, and into the oven at 150% for 20’. Top everything with 1 espresso spoon of icing sugar, salt, 2 chopped garlic cloves and a thread of olive oil.

Illustration Bernardo Carvalho
Text Eugénio Roda
Recipes Luís Baena

Ranked #79 on the Overall list.

125g tin

In stock


Ingredients: Sardines (Sardina pilchardus) (72%), Extra Virgin Olive Oil (27,2%) and Salt


  1. emosberger (verified owner)

    Ahh I get to be the first person to review something 🙂
    I decided to have this tin for my typical sardine breakfast this morning – cracking open the tin I was presented with a slight fish aroma. Inside were three large pichards (including one enormous chonker that was the largest I’ve ever seen in a tin, I should have taken a pic) packed in fairly tight. The EVOO was smooth and tasted of good quality. The fish themselves had a nice texture – soft without any mushiness and the taste was fairly mild for sardines this large. Had them on my sprouted grain toast and used the leftover bread to dab up the leftover EVOO.
    All in all a very nice tin and probably the best plain “chonker” size sardine in EVOO that I’ve had. Price point is the main thing going against it though, plain Nuri is about as good for a cheaper price.

  2. Caleb Tenenbaum (verified owner)

    This is a Go-to. Ever since first trying it a couple of years ago, I feel that every time we open one of these, we look at the package thinking “we need to remember this one!” and realizing, its them again. The oil is great. We’ll eat these straight out of the tin on some bread with pickled red onions. Highly recommend!! For Jose Gourmet tins & sardines this quality in general, the price is very good too

  3. Matthew Shedden (verified owner)

    Lots of better for less imo.

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