Olasagasti, located in the Basque region of Spain, has been in business
since 1929 and produce their products using traditional Spanish methods, including packing the cans by hand.
These are neither salted anchovies nor vinegar-marinated white boquerone style of anchovies. Instead they are anchovies fried in olive oil a la Donostiarra with
garlic and chili. Please note as well, although the tin is large, it is
not packed tightly. Olasagasti believes that using a larger tin allows
the anchovies more room to marinate in the oil, garlic and chili.