Featured Products

Squids in black ink sauce or “Chipirones en su tinta” in Spanish, is one of the most classic Basque dish made from line caught baby squid cooked in a sauce made with ink.

The baby squid are stuffed in their ink with tomatoes and onion, then seasoned with wine and spices. To serve, simply heat the squid through and present alongside plain white rice or crusty bread to mop up the sauce.

They are ready to eat

SUGGESTION:

• Add to a plain rice dish to get new flavours and colours.
• Open the tin, warm them up and enjoy with good toasted bread.

Yurrita Smoked Small Sardines are a testament to traditional craftsmanship and exceptional flavour. Carefully selected for their size and quality, these small sardines are gently smoked over natural wood, enhancing their rich, umami character without overpowering their natural briny sweetness.

Each sardine is hand-packed in high-quality olive oil, which preserves its moist texture and adds a smooth, luxurious finish. The result is a perfectly balanced bite — tender, smoky, and deeply satisfying.

SUGGESTIONS

• Ideal as a gourmet tapa, on toasted bread with pickled onions

• Or simply enjoyed on their own with a glass of white wine or Txakoli.

This delicacy features tender pieces of octopus, carefully cooked to preserve their natural flavour and firm texture. The octopus is then preserved in high-quality olive oil, which enhances its rich, ocean-fresh taste while maintaining its delicate integrity.

Packaged with artisanal care, Yurrita’s octopus is ready to enjoy straight from the tin — ideal for tapas, salads, or as part of a seafood platter.

SUGGESTIONS:

'Polvo a Feira' as the Galicians call it!

Warm up the octopus in its oil, then pick up the pieces of octopus and put them in another dish, add Salt with Piment d'Espelette and Artajo8 Arbequina EVOO. Enjoy it with Igartzeta Txakoli. Sublime!

Discover the delicate elegance of the sea with Yurrita Razor Shells in Brine, a gourmet delicacy sourced from pristine coastal waters and prepared using traditional canning methods.

These slender, tender razor shells (navajas) are carefully selected for their size and freshness, then hand-packed in a light, natural brine that preserves their pure, oceanic flavour. Their clean, slightly sweet taste and firm yet delicate texture make them a true highlight of fine seafood.

SUGGESTIONS:

Enjoy straight from the tin.

Or as a simple tapa with a drizzle of extra virgin olive oil and a splash of lemon.

Or elevate seafood platters and salads with their refined presence.

These tender small scallops (zamburiñas) are sustainably sourced and delicately cooked before being hand-packed in a rich, house-made marinera sauce.

The marinera sauce is a classic recipe, slowly simmered with ripe tomatoes, onions, garlic, white wine, and a touch of paprika — creating a warm, savoury, and slightly tangy base that complements the natural sweetness of the scallops beautifully.

SUGGESTIONS

Perfect served warm or at room temperature, as a tapa with crusty bread,

Or folded into pasta or rice dishes for a touch of coastal elegance.

"Summum" in Latin means epitome. Yurrita select the best loins for their "Summum" range.

Bonito del Norte is a small tuna with an awesome white and gentle meat.

It is kept in olive oil to keep all its juiciness.

SUGGESTIONS:

• "Summum" loin and piquillo pepper on a bread toast.

• "Summum" loins, white asparagus and white beans salad.

Traditionally salt cured, with an intense punchy taste, these anchovy fillets are ready to eat.

To get the best of the anchovies keep them in room temperature 15 minutes before eating.

SUGGESTIONS

• Anchovy, butter and radish teatime sandwiches. 
• Warm potato salad with anchovy, habanero chilli and citrus.

Bonito del Norte is a small tuna with an awesome white and gentle meat.

It is kept in olive oil to keep all its juiciness.

SUGGESTIONS:

• Bonito del Norte and mayonnaise sandwich. 
• Omelette. Bonito del Norte, poached onion and egg.

Yurrita uses the largest loins of the "Bonito del Norte" for this jar

Bonito del Norte is a small tuna with an awesome white and gentle meat.

SUGGESTIONS:

• Just open and enjoy in family with a glass of Lezaun white wine "Txuria"

Extra virgin olive oil made from olives in medium maturation. It is elaborated approximately the first week of November.

This harvesting point gives us an extra virgin olive oil fruity slightly green and fresh, balanced in the mouth.

SUGGESTIONS

• Vegetables and preparation of sauces (mayonnaise, alioli)

Box of 6 glass bottles of 250 ml of each variety of the Artajo10 range.

The early picking, from green olives, gives Artajo's best oils a fresh, herbaceous touch, with an intensity of exceptional green fruity aromas. In contrast, the amount of oil obtained from early olives is much less than in mature ones. 

SUGGESTIONS

• Arbequina: Vegetables and preparation of sauces (mayonnaise, alioli).

• Koroneiki: Citrus, escarole salads and blue fish, like Bonito del Norte.

• Manzanilla: White fish, chocolate and asparagus.

• Arbosana: Citrus and pastries.

• Arroniz: Suitable for all kinds of pulses and game casseroles.

• Coupage: Warm salads, carpaccios and promegranate.

NEW PRICE

Pack of 6 glass bottles of 100 ml of each variety of the Artajo10 range.

The early picking, from green olives, gives Artajo's best oils a fresh, herbaceous touch, with an intensity of exceptional green fruity aromas. In contrast, the amount of oil obtained from early olives is much less than in mature ones. 

SUGGESTIONS

• Arbequina: Vegetables and preparation of sauces (mayonnaise, alioli).

   

• Koroneiki: Citrus, escarole salads and blue fish, like Bonito del Norte.

   

• Manzanilla: White fish, chocolate and asparagus.

   

• Arbosana: Citrus and pastries.

   

• Arroniz: Suitable for all kinds of pulses and game casseroles.

NEW PRICE

• Coupage: Warm salads, carpaccios and promegranate.