Anchovies

*Extra Virgin Olive Oil

Caught using sustainable techniques in the Bay of Biscay during springtime, Yurrita selects only the freshest and optimum-sized anchovies.

These are salted and cured for at least 20 months. Then, anchovy fillets are prepared by hand as has been done for more than 150 years.

Yurrita 00 anchovy fillets are plump and meaty; just open the packet and enjoy on their own.

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

SUGGESTIONS:

• Enjoy them with a glass of txakoli.

Made from anchovies fished in the Bay of Biscay, using sustainable techniques and matured for more than 10 months, and EVOO (Extra Virgin Olive Oil).

Preservative free.

Yurrita were pioneers in the manufacture and have decades of experience in the production of anchovy essence.

Keep it refrigerated.

SUGGESTIONS

The essence of anchovy is oriented to different uses, both in liquid recipes and in solid dishes.

It is used in cocktails, in those drinks that seek a salty profile or with a touch of the sea, such as the Bloody Mary.

It is also used to season all kinds of recipes such as pasta sauces or salads.

Made from anchovies fished in the Bay of Biscay, using sustainable techniques and matured for more than 10 months, and EVOO (Extra Virgin Olive Oil).

Preservative free.

Yurrita were pioneers in the manufacture and have decades of experience in the production of anchovy paste.

Keep it refrigerated.

SUGGESTIONS

Anchovy paste is mainly used as a condiment to enhance the flavour of food.

It is a very versatile product which can be used in stews, casseroles, pasta, salads, sandwiches, pizza, sandwiches, grilled vegetables or canapés for example.

*Extra Virgin Olive Oil

This is the queen of the anchovies. Yurrita selects the best anchovies to create this delicacy.

Caught using sustainable techniques in the Bay of Biscay during springtime, Yurrita selects only the freshest and optimum-sized anchovies.

The anchovies are cleaned by hand leaving the skin. A dream for those who love anchovies.

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

SUGGESTIONS:

• Enjoy them with a glass of txakoli.

*Extra Virgin Olive Oil

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.

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.

Plump and meaty, these anchovies are perfect for making one of the most popular pintxo; Gilda.

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

SUGGESTIONS:

• Gilda: In a stick, 2 Ibarra peppers, an anchovy and an olive. 
• Piquillo pepper slices and anchovy salad on garlic toast.