Bright, savoury and gently aromatic, these sardines are paired with green peppers that bring a subtle vegetal sweetness and a light peppery lift. The result is a balanced tin where the richness of the sardines is lifted rather than masked, with the peppers adding freshness and a soft, almost stewed sweetness that rounds everything out.
 
Serve simply on toasted sourdough with a drizzle of good olive oil and a squeeze of lemon, or fold into warm potatoes with parsley and capers. They also work nicely flaked through a simple rice dish with garlic and herbs. A crisp Vinho Verde is a natural match; alternatively, a dry Australian Vermentino or Sauvignon Blanc keeps things bright and clean alongside the peppered notes.
 
Ingredients: Sardines (70%), olive oil 25%, green peppers (4%) and salt. 
 
In 1896, Joaquim Ferreira Pedro Luças founded the first canning factory in Matosinhos, Portugal. Producers of high quality Portuguese sardines, garfish and seafood pates.