Olasagasti Cantabrian Tuna & Anchovy Pâté

We love this pâté for its versatility and easy spreadability—stir it into pasta, swipe it over crostini, or place the jar on a charcuterie board alongside salami, cured meats, and crackers. This “sea pâté” is a blend of tuna with the Basque region’s famed Cantabrian anchovies, and is puréed with olive oil until smooth. The result is an umami-rich spread with deep savory flavor, balanced by a briny anchovy kick. 

In the late 1800s, Salvatore Orlando brought his Sicilian recipes north to the Cantabrian coast—and that heritage remains the heart of everything Olasagasti does today. They source their fish from the Cantabrian Sea using traditional methods, believing the region's conditions are what give their products their distinctive flavor and texture. The result is simple: tinned fish that honors both the coast it comes from and the generations of craft behind it.