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Tinned food in olive oil
Food kept in olive oil was known in Europe as far back as the Greeks and Etruscans. Currently, however, there is no need to preserve food, it is used to make dishes traditionally as a complement for the menu. This option enables us to eat food that is not in season, preserving just about all its vitamins, proteins and nutrients.
Food kept in olive oil was known in Europe as far back as the Greeks and Etruscans. Currently, however, there is no need to preserve food, it is used to make dishes traditionally as a complement for the menu. This option enables us to eat food that is not in season, preserving just about all its vitamins, proteins and nutrients.
Tinned food in olive oil There are 18 products.
Subcategories
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Tuna fish
Tuna fish fat makes this a juicy bite, very healthy and rich in Omega 3. Just like albacore, careful preparation and its natural properties make tuna the ideal fish for tinning. Its taste is unmistakable in oil or brine.
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Anchovies
The queen of the Cantabrian Sea. The way we make our anchovies requires special care and preparing them is an art in itself. This fish preserves all its taste and qualities with a good dose of olive oil.
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Garfish
Also known as white marlin, the garfish is a blue fish with a characteristic and exquisite taste and a delicate texture. Given its high content in calcium, phosphorus and Omega 3 it is one of the healthiest tinned fish.
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Albacore tuna
The king of the Cantabrian. Its pinkish white fillet and intense taste mean that this is the most popular tinned fish. Traditionally made just as it was almost a century ago, our albacore tuna is a delicacy for the most exquisite palates.
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Mackerel
It´s a long and elegant fish with silvery skin. It´s very known in the Cantabrian coast and appreciated in all the kitchens of our country. With olive oil is perfect for making preserves.
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Conger eel
The conger eel is highly valued in our cuisine. Prepared in the most traditional way and with a very characteristic taste, our tinned conger eel can be used in numerous recipes such as empanada (a local pie).
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Atlantic horse mackerel
People have been eating this blue fish for a long time thanks to its low price. It is a source of phosphorus, calcium and Omega 3, and so is now a highly appreciated fish on the market.
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Little sardines
Chosen by various media as one of the top ten tinned sardines in the country. “Subtle, silky and tasty in the mouth. Perfect”. An honour for us.
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Ling
This fish lives in the depths of the coldest seas, especially in Norway. Its flesh is fine and white. It tastes like cod and can be prepared in the same way.
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Hake Roe
The Hake Roe is a delicate and precious snack of soft texture. They are made in olive oil, with a lemon touch and a small chilli pepper.
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Bocartes
