Olasagasti – Fresh fish preserves with roots in Sicily and heart in the Basque Country

Olasagasti is a family-owned company with roots dating back to 1923, when Salvatore Orlando left Sicily and settled in the Basque Country in northern Spain. He brought with him extensive knowledge of Italian salting techniques, and he quickly became one of the pioneers in the field of preserves production in the area.

He established his production directly by the Cantabrian Sea, where he had access to some of Europe’s freshest fish. The factories were built very close to the landing sites, making it possible to work with fresh fish without freezing the raw materials – a practice that still sets Olasagasti apart from the majority of the industry today.

A strong foundation and a strategic choice

Salvatore’s choice of location for the production proved to be exactly right. Not only did it ensure access to raw materials of the highest quality, but it also helped make the area a center for Spain’s anchovy production.

He married the local woman Simona Olasagasti, and together they had six children. The company name became a fusion of their families – and the Olasagasti name has since been synonymous with quality and craftsmanship in fish preserves.

Craftsmanship passed down through generations

Today, Olasagasti is run by Matteo Orlando, who continues the family’s values and uncompromising approach to quality. The production combines modern facilities with classic processing – where each tin is the result of respect for the raw material and craftsmanship that has been refined through generations.

A choice for the professional kitchen

Olasagasti is aimed at chefs and food enthusiasts who want to work with genuine, handcrafted fish preserves, where both taste and origin are at the center. The products are suitable for everything from tapas and salads to advanced dishes, where the quality should speak for itself.