Olasagasti White Anchovies a la Basque YGroup_Riptide and just eat it gurl

and just eat it gurl

and islands

How they taste: Clean salt up front with a nice vegetal finish

they have been able to scale their operation over time and now have a crew of five

How they’re grown: These oysters are grown in floating cages on Phil’s 30-acre lease for the majority of their lives

Olasagasti White Anchovies a la Basque YGroup_Riptide and just eat it gurlAbout Olasagasti: Conservas Olasagasti likes to say theyre rooted in two seas: The Mediterranean and the Cantabrian. Olasagasti founder Salvatore Orlando arrived in Spain via Sicily in the late 19th century and was part of a group of Italian pioneers who introduced ancient preserving techniques to the Cantabrian coast. After more than 100 years, and four generations of the family at the helm of the company, Conservas Olasagasti continues to produce