Sardines in organic extra virgin olive oil

Papa Anzóis Sardines in extra virgin organic olive oil. Wild-caught from the Atlantic, oil from organic farming.

Papa Anzóis Sardines in extra virgin organic olive oil are the Nº 01 from Parchal on the Algarve. The organic seal applies to the oil, not the fish. No farmed sardines, no refined oil, no other ingredients except salt.

Papa Anzóis Sardines in extra virgin organic olive oil are a sardine tin from Conserveira do Arade with wild-caught sardines in oil of the highest quality grade. The fish are packed by hand. In this tin, the oil deserves as much attention as the fish. Out of 120 grams of contents, 80 grams of fish remain after draining. The oil makes up 30 percent of the contents and is intended to be eaten with the fish, not drained off.

An oil that lets the fish take center stage

Extra virgin olive oil is the highest quality grade and is obtained purely mechanically directly from the fruit. In this tin, it surrounds sardines that lie silky and juicy on the fork and give way under slight pressure. The taste is clear and robust, entirely determined by the fish. The oil does not push itself forward; it rounds it off.

Anyone expecting a sardine with additional seasoning will find this tin restrained. It is not suitable for people with a fish allergy. It is also not suitable for anyone looking for a fully organically produced product, including the fish.

The oil from the tin as a dressing, dip, and pasta sauce

You get the most benefit from this variety if you use the oil as well. Mix two tablespoons of it with lemon juice, salt, and pepper to make a dressing for tomato salad. Place the sardines on top in large chunks, along with a few rings of spring onion.

On toasted white bread, the oil replaces the butter. Drizzle it over the warm slice, place a sardine on top, and rub some lemon zest over it. For pasta, toss linguine in the oil, add capers and parsley, and fold in the fish last. Lukewarm white beans with rosemary also take the oil and fish well. For an aperitif, serve small toast points with half a fish on each.

Our tip: Place the opened tin on the table with a piece of fresh bread. The oil thus becomes a dip. When unopened, store the tin in a dry place at room temperature, away from direct sunlight.

Why only the oil can carry an organic seal

According to European organic regulations, only fish from controlled farming can be considered organic. The sardines in this tin, on the other hand, come from free-caught fishing in the Atlantic off the Algarve. The certificate therefore applies solely to the olive oil from organic farming. It is controlled by the Portuguese organic control body Certiplanet with the registration number PT-BIO-04.

Conserveira do Arade in Parchal holds certification as an artisanal operation and only fills small, controlled batches. Manuel Mendes and Vincent Jonckheere deliberately rely on hands instead of machines there. Their team takes the fish out, layers them individually, and pours oil over them from a jug. Nothing is pre-cooked here: the fish dries gently for approximately twenty-four hours before it can go into the tin. For everything except the fish, the Conserveira prefers to source suppliers nearby.

For tables where the oil is eaten with the fish

Within the range, this tin is suitable for anyone who pays attention to the quality grade and cultivation of the oil. The classic sardines in olive oil are in extra virgin olive oil without an organic certificate. Place both tins side by side at a tasting, and you can easily compare how the oil shapes the fish. Anyone who wants to try the same oil with a different fish will find the Stöcker in organic olive oil. An overview of all varieties is offered by the Papa-Anzóis selection.

As a gift for people who like to cook, the tin with its paper insert is suitable without any further packaging. With a shelf life of four years, it can also wait in the cupboard for longer.

A sardine tin where you dip the bread into the oil at the end and only then realize how much flavor is in it.