Gávros Marinátos — Cured Anchovies in Vinegar

Clean the fresh anchovies: remove the heads, guts, and backbone. Rinse them thoroughly under cold water and pat them completely dry with paper towels.

Place the cleaned anchovies in a non-reactive dish, arranging them in a single layer if possible. Sprinkle generously with sea salt.

Pour the white wine vinegar over the anchovies, ensuring they are fully submerged. Cover the dish and refrigerate for 2-4 hours, or until the flesh turns opaque and firm.

Once cured, drain the anchovies from the vinegar. Gently rinse them under cold water to remove excess salt and vinegar, then pat them very dry again.

Finely chop the garlic and fresh parsley. In a clean jar or container, layer the anchovies with the chopped garlic, parsley, dried oregano, and a few black peppercorns.

Pour the Greek extra virgin olive oil over the anchovies, ensuring they are completely covered. This is crucial for preservation.

Seal the jar and refrigerate for at least 24 hours before serving to allow the flavors to meld. They are best enjoyed within a few days.