Don't call it a comeback, sardines have been here for years. Actually, people have been eating sardines before recorded history, but they were popularized by Napoleon Bonaparte, who initiated the canning of sardines, the first of any fish. Today, sardines are again enjoying an upswing in popularity due to their health benefits and low mercury content. Thankfully for us, in 2011 Ortiz renewed their production of sardines, using their French recipe from 1824. Using only fresh caught pilchards, these beautiful sardines are have splendid ocean-brine taste with a meat and delicate texture. But it gets better, packed in extra virgin olive oil, these sardines will only get better as they age and and the oil marinates deeper into the flesh. Using only fresh caught pilchards, these beautiful sardines are perfect on tapas, salads, or right from the jar with lemon.