Kaviari Jahrgangssardinen in Olivenöl - 115g

Extra virgin olive oil plays a crucial role in the maturation of sardines. Packaged by hand on a specific date (hence the term ‘vintage’, borrowed from the world of wine) to preserve their artisanal quality, these vintage sardines are destined to age for two to three years, or even longer, becoming more melt-in-the-mouth and developing more intense flavours.

These vintage sardines can be enjoyed on toast, with a creamy risotto or steamed potatoes.

Why are they called ‘vintage’ sardines?

Because they bear the year they were canned, just as wine bears its vintage. In the sardine cannery, the finest specimens (size, Atlantic or Mediterranean origin) are selected by hand at the best time of year: just the right amount of dry flesh and balanced fat content. The fillets are prepared and preserved in extra virgin olive oil with minimal ingredients (a subtle condiment, sometimes a dash of lemon). This demanding and precise method preserves the quality of a given harvest and has become a benchmark for vintage sardines.