Sardines in olive oil

Papa Anzóis Sardines in Olive Oil. Fish, oil and salt—this can needs nothing more.

Papa Anzóis Sardines in Olive Oil are the classic variety from Conserveira do Arade in the Algarve. No seasoning, no sauce, no smoke. If you want to discover this sardine, this is the perfect can to start with.

Papa Anzóis Sardines in Olive Oil are a hand-packed can from Parchal: Algarve sardines, a pinch of salt and extra virgin olive oil. The can is wrapped in coloured paper and marked with the number 09. Beneath the lid, the skin shimmers pale, while the back shows its dark blue-grey colour. Even before you lift the first fish with a fork, you can smell the sea.

Without any accompaniments, the sardine reveals its own character

This variety has a bold sardine flavour, with pale, tender flesh and a salty hint of the sea. Lemon, tomato and chilli have been deliberately omitted, so nothing distracts from the fish. The oil coats each sardine and keeps it moist. In terms of flavour, it takes a back seat to the fish.

It is precisely this simplicity that makes the Nº 09 the benchmark of the range. If you are looking for a fresher, tangier note, choose the Sardines with Lemon. For anyone with a fish allergy, this can is not suitable. It is also not suitable for guests who prefer a very mild fish flavour, as the fish’s own taste is pronounced.

On buttered bread, in salads and with spaghetti

Traditionally, the sardine is served on bread. Briefly toast rustic bread, spread it thinly with cold butter, place two fish on top and finish with a squeeze of lemon and coarse salt. For a salad, break up the fish over mixed leaves, cucumber and half a soft-boiled egg. A few capers add extra bite and acidity to the dish.

For pasta, warm the oil from the can with a clove of garlic. Add the sardines in pieces, followed by spaghetti, chopped parsley and a little lemon zest. For an aperitif, serve small pieces of toast topped with half a fish and a thin slice of radish.

Good to know: The oil in the can carries the flavour of the sardines. Do not pour it away; instead, drizzle it over bread or salad. Until opened, the can is best stored in a cool, dry place away from direct sunlight. It has a shelf life of four years.

This can brought the craft of canning back to Parchal

Between Portimão and Parchal, many canneries once stood along the riverbank. By the end of the last century, the last of them had closed down. In 2015, Manuel Mendes and Vincent Jonckheere founded Conserveira do Arade to revive this tradition with a young team. In July 2021, they released the first cans of sardines from the western Algarve in decades under the name Papa Anzóis.

The founders discovered the name on a customer’s fishing licence. That is what the fishermen of Barlavento call a spot off the coast—translated literally, hook-eaters. The processing method, however, is what really matters. Pre-cooking would mean cooking the fish before packing it. Conserveira takes a different approach: the cleaned fish is gently dried at a low temperature for about a day. The cannery developed this method itself, inspired by traditional canning techniques. Then each sardine is carefully placed in the can by hand and covered with oil poured from a jug.

The Nº 09 as a starting point for a Portuguese table

Papa Anzóis Sardines in Olive Oil are the variety against which all others are measured. They contain extra virgin olive oil, not extra-class. If you want this particular quality of oil, choose the Sardines in Organic Olive Oil. For a dinner with friends, open several cans from the Papa Anzóis range. The Portuguese call such small dishes petiscos.

With their coloured paper labels and numbers, the cans also make excellent gifts. Three varieties side by side replace any gift wrapping. Other Sardines from Portugal add other brands and styles to the selection.

A can for anyone who wants to discover how much a carefully prepared sardine has to say when all it has by its side is oil and salt.