Gavros marinatos is one of those simple Greek meze dishes that proves you don’t need many ingredients to create something special.

Fresh anchovies are gently cured in vinegar until tender and firm, then layered with garlic, black pepper, and plenty of good olive oil.

You’ll find marinated anchovies on meze tables all over Greece, especially during the warmer months. They’re fresh, tangy, slightly salty, and made for slow summer lunches with crusty bread, a Greek salad, and a small glass of ouzo.

The secret is starting with very fresh anchovies and giving them enough time in the vinegar to cure properly without losing their delicate texture. Once covered with olive oil, the flavors settle beautifully, making this an easy dish to prepare ahead.

Simple, traditional, and unmistakably Greek — exactly the kind of food meant to be shared around the table.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

1 kg (2.2 lb) large fresh anchovies, cleaned and filleted

2–3 tbsp coarse sea salt

At least 750 ml (3 cups) white wine vinegar, or enough to completely cover the fish

Freshly ground black pepper

2 garlic cloves, thinly sliced

200 ml (¾ cup + 1 tbsp) extra virgin olive oil

Directions

Rinse the anchovy fillets gently under cold water and drain well.

Arrange them snugly in a shallow container, preferably glass, in even layers with the skin side facing down. Sprinkle each layer lightly with coarse salt.

Pour over enough vinegar to completely cover the anchovies.

Press them down gently so they remain submerged, cover the container, and refrigerate for 4–5 hours, until the flesh becomes pale and firm.Drain the anchovies and rinse them gently with cold water to remove the excess vinegar and salt. Drain thoroughly.

Arrange the fillets again in layers in a clean, shallow container. Season each layer with freshly ground black pepper and scatter a few thin slices of garlic between the layers. Pour over the olive oil, making sure the anchovies are well coated.

Cover and refrigerate until ready to serve.

Serve chilled or slightly cool, with fresh crusty bread, a Greek salad, and a glass of ouzo.

Storage: Keep refrigerated and completely covered with olive oil. For best quality and food safety, I’d recommend enjoying them within 3–4 days, rather than stating one week.