Sardines in organic olive oil
Sardines are caught between August and November, with seine fishing and preferably at dawn, to guarantee their best flavor. Sardines of the Sardina pilchardus variety are prepared fresh and with our traditional 'a la antigua' recipe.
Once opened, in order to maintain their flavor for up to two days, we recommend keeping the sardines in the refrigerator, preferably covered and completely submerged in their organic olive oil, adding more if necessary.
Sardines are an oily fish full of health benefits:
- High biological value protein source.
- High content of OMEGA 3 fatty acids, which our body does not generate by itself.
- Contains vitamins E and D.
They are packed in extra virgin organic olive oil, rich in oleic acid, which helps regulate harmful levels of cholesterol in the blood.
Your Sardine cellar
A trick that Sardine lovers already practice is to store tins in their cellars. The idea is to store preserved sardines and let time do the rest. The products improve with time, so we can leave the fish to mature in its container for years. The same approach can be applied to White Tuna in olive oil.