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Ortiz anchovy fillets in o/o, jar 95g

Ortiz anchovies, 95g

£8.45 (Each)

  • In Stock
  • Gluten Free Product

Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish.

When ready, they are gently washed, to remove excess salt, and the fish are trimmed and filleted by hand.

Anchovy (fish) (Engraulis encrasicholus), olive oil, salt
Storage & Care
Keep in a cool and dry place below 15°C
Nutrition Per 100g
Energy 680kJ / 167kcal
Fat 8.3g
   of which saturates 1.3g
Carbohydrate 0g
   of which sugars 0g
Protein 22g
Fibre 0g
Salt 13.8g
* Typical values per 100g


Conservas Ortiz has been processing tuna and anchovies in Cantabria and the Basque Country, on the northern coast of Spain, for more than 120 years.

Their business is centred on rod and line caught bonito and anchovies from the Bay of Biscay, which are still largely manually processed in their small factories.

Potato salad with Caspe olives & anchovies

500g new potatoes
75g Caspe olives, chopped
8 Ortiz anchovy fillets, chopped
3 tbsp of mayonnaise
Ground black pepper

The combination of the waxy potatoes, the buttery  saltiness of the anchovies and the bitterness of the Caspe olives makes for a complex, flavoursome salad.


Boil the potatoes, allow to cool and cut into 3cm pieces. Add the mayonnaise, chopped Caspe olives and chopped anchovies and mix well together. Season with coarsely ground black pepper. Refrigerate for an hour or so to allow the flavours to develop and serve.