Olasagasti: Premium Basque Conservas Since the 1920s

The story of Olasagasti Conservas began in the 1920s when Sicilian Salvatore Orlando arrived on the Basque coast and introduced traditional Italian salting techniques to the pristine waters of the Cantabrian Sea. After marrying Basque local Simona Olasagasti, he established a legacy that has flourished for four generations. Today, under the guidance of grandson Matteo Orlando, Olasagasti continues to honor Simona's surname and the family's unwavering commitment to sustainable fishing practices and artisanal preservation methods that highlight the exceptional quality of Spain's northern coastline.

What sets Olasagasti apart is their dedication to traditional line-catching techniques that protect the Cantabrian Sea's delicate ecosystem while yielding seafood of remarkable quality. Each tin represents four generations of expertise, combining Sicilian preservation knowledge with Basque fishing traditions. Their flagship Bonito del Norte showcases the mild, delicate flavor that has made this white tuna Spain's most beloved, while their luxurious XL Bluefin Tuna presents the pinnacle of Mediterranean tuna preservation. Each product reflects Olasagasti's heritage of excellence and meticulous selection process, where the finest catch is chosen daily at dawn and traditionally broken down by hand.

From the buttery, steak-like texture of their premium tuna to the luxurious melt-in-your-mouth experience of their ventresca cuts, Olasagasti's products transform simple ingredients into extraordinary meals. Their XL Bluefin Tuna in EVOO makes an impressive centerpiece for entertaining, while the prized Yellowfin Tuna Belly Ventresca delivers an indulgent experience with its subtle, delicate taste. Each Olasagasti tin embodies the family's mission of creating not just sustainable seafood, but a meaningful "inheritance" for future generations—both within their family business and for the marine environment they're committed to protecting.