Recipes — Sea Food
Marinated Anchovies
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 deboned1/2 cup white wine vinegarJuice of 1 lemon2 cloves garlic, thinly sliced1 small red chili or pinch of chili flakes (optional)1/4 cup Revoo extra virgin olive oil2 tbsp Messino White Balsamic Vinegar1 tbsp chopped fresh parsleySalt, to tasteLemon wedges, for serving Instructions: Cure the anchoviesPlace cleaned anchovy fillets in...
Cod “Tsiladia” (with Olive Oil and Tomato)
Cod “tsiladia” is one of the most authentic dishes of Messinia! “Tsiladia” is a term that stems from “ladi”, the Greek word for olive oil, since olive oil is one of the main ingredients. This is an easy recipe that you can cook in less than an hour, as long as the cod is already desalted or fresh. Enjoy this traditional and very satisfying meal any time of the year, always delicious. Cod “tsiladia” (with olive oil and tomato) Our version of Cod “tsiladia” is special dueto the aromatic Balsamic vinegar by Messino, extra virgin olive oil, and the juicy...
Grilled Squid (Calamari) with Couscous
Squid (or calamari) is one of the most popular Greek seafood, but grilling it is a quite demanding task. All you need to do is keep track of time and temperature, and your reward will be a juicy and tender squid. Grilled Squid (calamari) with couscous In our version, this traditional Greek “mezes” gets upgraded by Messino Lemon Balsamic Cream, which adds zesty flavour and intensity. A colourful and light couscous with peppers and parsley is the perfect companion to your grilled squid. If you want to serve this dish on a special day, just garnish it with Messino Lemon...
Greek Marinated Octopus in Vinegar
Greek Marinated Octopus in Vinegar with Revoo Olive Oil and Messino Balsamic Tender octopus marinated in olive oil, vinegar, and herbs—a meze classic that’s rich, briny, and deeply satisfying. Finished with Messino balsamic for a bold, modern touch. Ingredients: 1.5 kg (3–3.5 lbs) octopus, cleaned2 bay leaves5–6 whole black peppercorns1/4 cup Messino Red Balsamic Vinegar1/3 cup Revoo extra virgin olive oil1 clove garlic, thinly sliced1 tsp dried oreganoSalt, to tasteOptional: lemon wedges and chopped parsley for garnish Instructions: Cook the octopusPlace the octopus in a large pot with bay leaves and peppercorns. Cover (no water needed; it will release its...
Recent articles
Elevated Mediterranean Recipes with Greek Olive Oil & Vinegar
Step into our kitchen and discover recipes where quality ingredients shine. From rustic Greek classics to modern Mediterranean creations, our recipes are designed to showcase the purity and flavor of Revoo extra virgin olive oil and Messino’s artisan vinegars and glazes.
Whether you're crafting a vibrant salad with a balsamic fig drizzle, marinating meats with our cold-pressed lemon juice, or finishing a dish with a touch of pomegranate glaze — each recipe is an invitation to cook with authenticity and elegance.
At The Revoo Concept, we believe good food starts with better ingredients. Our curated recipes are simple enough for everyday cooking but refined enough to impress.