Anchovies in olive oil with whole garlic clove and dried chili pepper from Olasagasti. Spain

Olasagasti was created in 1929 in the Basque region of Spain. These are neither salted anchovies nor vinegar-marinated white boquerone style of anchovies. Instead they are anchovies fried in olive oil a la Donostiarra with garlic and chili. Please note as well, although the tin is large, it is not packed tightly. Olasagasti believes that using a larger tin allows the anchovies more room to marinate in the oil, garlic and chili.