Sardines in Olive Oil

Raw material

The Sardine is one of the most popular blue fish, characterized by silver scales on its belly that reflect the sun rays that penetrate the sea to blind the predators and protect themselves. They’re especially abundant in the Atlantic and Mediterranean coastal areas, where the sardines inhabit in big schools. They’re generally captured in the Summer, when they’re closer to the surface.

The sardine is captured through traditional fishing methods that assure the sustainability and care for the marine medium.

Preserve preparation

The Minerva sardine cans are made with the best specimen, selected and fished in the highest quality campaign season. They’re canned one by one manually and joined by a covering of olive oil of refined flavor. The canned sardine is subjected to a process of sterilization, exposing them to a temperature of 118ºC that removes any bacteria or microorganisms that may affect the preservation of food.

Conservation and harmonization

The preserves are ready to eat, which saves time and makes culinary work easier. They don’t need to be preserved in cold; it’s enough to store in a dry place. In case it’s not consummed integrally, it’s advisable to keep the excess in a separate container in the fridge for a maximum of 48 hours.

It’s recommended to consume at room temperature, as it comes in the can, as an appetizer or even as a side dish.