Sardines in olive oil | Sardinillas

Los Peperetes sources the best sardinillas (small sardines) at the fish market early in the morning soon after the fish are caught. The fish are complemented with a high quality olive oil to amp up their flavour a notch more. Los Peperetes - a Galician word meaning tasty, desirable and surprising delicacies - was founded in 1993 by Jesus Lorenzo Crespo - the grandson of the first Galician canners. He began by canning the finest cockles and sardines he could find, producing only 30 tins a day, sealing each one with a manual seamer. Today Los Peperetes continues to source exclusively from local suppliers, follows a completely manual production process, and uses artisanal techniques and family-recipes passed down through generations. These sardinillas in olive oil are a classic from Los Peperetes, a preserve that has been with the cannery from the start. Try them on toast with a grind of black pepper and a squeeze of lemon, or with avocado and tomato salad, or on crackers with guacamole and a good squeeze of lime. More about the cannery: read the blog.