These small sardines sit in olive oil with a spice blend that adds just the right amount of heat - present, but never at the expense of the fish. Sustainably fished, you can eat them straight out of the can, put them on a charcuterie board, or fold them into pasta with garlic and chili. Lulina cans near the Ria de Arousa in Galicia, hand-selecting and hand-packing everything, and donates fifteen cents from every tin to coastal cleanup.
