France
The Quiberon house's iconic tin, created over ninety years ago by founder Georges Hilliet and barely changed since: fish caught close to shore, hand-processed within a day of landing, laid down in a fruity extra-virgin olive oil. One of my favorites - sardines neatly hand-laid (bellies to the lid - au blanc), the oil aromatic, the fish soft and delicate.
Sardines à l'huile d'olive Saint-Georges
Nutrition · per 100 g
Calories250 kcal
Protein23 g
Total fat17 g
Saturated fat3.4 g
Carbohydrates0 g
Fibre0 g
Salt1 g
What it costs · community reports
€4.00€3.48 / 100 g1 report
€4.00la belle-iloise · 5 months ago
From the community
Reviews
Founding recipe from the 1932 - true classic. Quite neutral olive oil taste. Softest and fattiest fish.
Plenty of excellent olive oil, with sardines so tender they melt in the mouth. Founding recipe from the 1932. Compared them with it's peer - Sardines in Peanut oil.
Plenty of excellent olive oil, with sardines so tender they melt in the mouth. Enjoyed them on the beach near the la belle-iloise cannery in Le Havre. Straight from the tin with fingers.
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