Marinated Anchovies with Revoo Olive Oil and Messino White Balsamic
A classic Greek meze dish—tender, citrusy, and briny. These anchovies are gently marinated in vinegar, herbs, and garlic, then finished with a silky drizzle of Revoo olive oil and Messino white balsamic for depth.
Ingredients:
300g fresh anchovy fillets, cleaned and deboned
1/2 cup white wine vinegar
Juice of 1 lemon
2 cloves garlic, thinly sliced
1 small red chili or pinch of chili flakes (optional)
1/4 cup Revoo extra virgin olive oil
2 tbsp Messino White Balsamic Vinegar
1 tbsp chopped fresh parsley
Salt, to taste
Lemon wedges, for serving
Instructions:
Cure the anchovies
Place cleaned anchovy fillets in a shallow glass or ceramic dish in a single layer. Pour over the white wine vinegar and lemon juice. Cover and refrigerate for 2 hours, or until the fillets turn opaque.
Drain and marinate
After curing, drain the anchovies well and gently pat dry. Arrange them in a clean shallow dish with sliced garlic and chili (if using).
Dress with olive oil and balsamic
Drizzle with Revoo olive oil and Messino white balsamic vinegar. Sprinkle with a pinch of salt and chopped parsley.
Chill and serve
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve cold or at room temperature.
Serving suggestions
Serve with crusty bread, olives, and ouzo or white wine as part of a meze platter. Also excellent on top of salads or crostini.