Pinhais Sardines in Olive Oil w/ Lemon from Portugal

Open a tin of Pinhais and it feels like opening a piece of Portugal itself. Inside, firm sardines glisten in golden olive oil with a slice of lemon, giving off a bright citrus aroma that hints at the coast. Each fish is wild-caught in the North Atlantic and cooked before canning, ensuring tender texture, rich flavor, and skins and bones that are perfectly soft. With every bite, the taste is balanced—savory, silky, and touched with just the right amount of lemon.

For more than a century, Pinhais has been one of the last artisan fish conserveries in Portugal. Their sardines are still hand-packed in Matosinhos, following traditions passed down through generations. Unlike industrial sardines that cook in the can, these are prepared with care first, then preserved in high-quality olive oil. The difference is clear in the taste—pure, authentic, and true to the sea.

What Makes It Special

• Premium Portuguese sardines, hand-packed in Matosinhos
• Wild-caught in the North Atlantic Ocean for fresh, firm texture
• Preserved in olive oil with a slice of lemon for bright, citrus flavor
• Artisanal process: sardines are precooked before canning
• Over 100 years of tradition in one of Portugal’s last artisan conserveries
• Sustainably sourced and made with the freshest ingredients
  
  

How to Use

• Serve straight from the tin as a snack or appetizer
• Add to salads, sandwiches, or tapas platters
• Fold into risotto, pasta, or pizza for savory depth
• Mash into sardine pâté or spread on toast with herbs
• Pair with boiled potatoes and greens for a classic Portuguese lunch
  
  

Crafted in Portugal by Pinhais

In Portugal, sardines aren’t just food—they’re tradition. At family tables and summer gatherings, tinned sardines bring people together over laughter, stories, and simple, honest meals. For over 100 years, Pinhais has honored that tradition, using only wild-caught fish, olive oil, and fresh ingredients to preserve the authentic flavor of the sea.

Every Friday at lunch, Dr. António Pinhal continues the ritual begun by his father: sardines in olive oil, lettuce salad, and three boiled potatoes. From humble family tables to haute cuisine—like Michelin-starred sardine lasagna—Pinhais sardines are woven into Portugal’s culinary culture. Each tin carries that legacy, offering the warmth of Portuguese kitchens and the taste of the Atlantic.