Classic sardines in La Quiberonnaise olive oil

Classic format 4 to 6 sardines. This is the traditional recipe for sardines in olive oil.
Dietary and culinary tradition from southern Europe, the sardines are drained after frying and then preserved in a high-quality extra virgin olive oil.

Like fine wine, sardines mature over time and get better the longer they're stored. That is why the vintage of the catch is noted on many cans and one speaks of "vintage sardines". We currently have the vintages 2010 to 2014 on offer. The sardines taste best when the oil has penetrated them well from all sides. We recommend turning the can every 6 months and opening it after a year at the earliest. You will clearly taste the difference: the more mature sardines are much tenderer and more flavorful and literally melt in your mouth. Younger sardines simply have more bite, the flesh is much firmer and has not yet absorbed as much oil.

More about vintage sardines