The Mackerel canning tradition comes from afar. The tradition of olive oil in agricultural culture comes from afar. Mackerel fat, rich in omega 3, in the prevention of cardiovascular problems. The fat in olive oil is like a symphony for blood circulation, reducing blood pressure. The qualities are more than many and would not fit here: but they all fit in a can! Each of them, Mackerel and Olive Oil, has properties that constitute, in themselves, a good food option: imagine them together! Try them together, at any time of the year, as health and pleasure never wait: In the autumn garden, at home, during the winter, in the countryside, in the spring, on the beach, in the middle of summer.

Mackerel (Scomber japonicus) (72%), Olive Oil (27,2%) and Salt