Sardines in Olive Oil: Why Portugal Does Them So Well
Sardines in olive oil are more than a pantry staple in Portugal. They are part of a long conservas tradition, valued for their rich flavour, convenient format and simple ingredients.
Why are sardines in olive oil so popular?
Olive oil helps preserve the fish, keeps the texture tender and adds a rounder flavour. Portuguese producers offer everything from classic everyday tins to extra virgin olive oil, lemon, piri-piri and organic recipes.
What do they taste like?
Sardines in olive oil are usually savoury, tender and fuller in flavour than sardines packed in water. The oil from a good tin can also be used on bread, potatoes, salad or pasta.
Are sardines nutritious?
Sardines provide protein and omega-3 fatty acids, and whole canned sardines with edible bones can also contribute calcium. Exact nutrition varies by product, so compare the label if you are tracking specific nutrients.
Explore our Portuguese sardine collection.
How to serve sardines in olive oil
Serve them with fresh or toasted bread, boiled potatoes, tomatoes, onion, parsley, lemon and olives. They also work well in pasta or as part of a Portuguese-style petiscos board.
A Portuguese tradition
Fresh grilled sardines are closely associated with Portugal's summer festivals, while canned sardines belong to the country's long conservas tradition. Both are important parts of Portuguese food culture.
Explore the wider context in our complete guide to Portuguese products, including sardines, tuna, olive oil, coffee, brands and Portuguese food regions.
