Pork Tenderloin with Messino Balsamic and Honey Perfectly seared pork tenderloin finished with a rich glaze of Messino red balsamic and honey. Tender, juicy, and full of Mediterranean flavour with just the right touch of sweetness. Ingredients: 1 pork tenderloin (about 500–600g / 1–1.3 lbs)1 tbsp Revoo extra virgin olive oilSalt and freshly ground black pepper1 tsp dried thyme or rosemary2 cloves garlic, minced For the glaze 3 tbsp Messino Red Balsamic Vinegar2 tbsp honey1 tsp Dijon mustardPinch of salt Instructions: Season and searPreheat oven to 400°F (200°C). Pat the pork tenderloin dry and season with salt, pepper, thyme, and...

Beef Ragù Pappardelle with Revoo Olive Oil and Messino Balsamic A slow-cooked beef ragù with tender shreds of meat, aromatic herbs, and a rich tomato base—finished with a splash of Messino balsamic for a beautifully rounded depth of flavour. Ingredients: 2 tbsp Revoo extra virgin olive oil1 small onion, finely chopped1 carrot, finely diced1 celery stalk, finely diced2 cloves garlic, minced500g (1 lb) beef chuck or stewing beef, cut into small chunks1/2 cup dry red wine1 tbsp Messino Red Balsamic Vinegar1 can (400g) crushed tomatoes1 tbsp tomato paste1 bay leaf1 tsp dried oreganoSalt and black pepper, to tastePinch of chili...

Veal Tagliata with Chimichurri and Messino White Balsamic Juicy grilled veal sliced thin and topped with a fresh, zesty chimichurri made with Messino white balsamic and Revoo olive oil. A show stopping dish that’s both rustic and refined. Ingredients: For the veal500g (1 lb) veal sirloin or loin, trimmed1 tbsp Revoo extra virgin olive oilSalt and black pepper, to tasteFresh rosemary or thyme sprigs (optional) For the chimichurri1 cup flat-leaf parsley, finely chopped2 tbsp fresh oregano or 1 tsp dried2 garlic cloves, minced1 small red chili, finely chopped (or 1/4 tsp chili flakes)4 tbsp Revoo extra virgin olive oil2 tbsp...

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...