Greek · Appetizer

Cretan Anchovy Dakos with Kalamon Olives and Ouzo

Traditional Cretan barley rusks topped with anchovies, tomatoes, olives and feta, served with chilled ouzo for an authentic Greek meze experience.

15Prep min

0Cook min

15Total min

4servings

Serving suggestion

Ingredients

Base

4 pieces Authentic Cretan Dakos barley rusks
as needed cold water, for moistening rusks

Topping

400 g ripe tomatoes, finely diced
1 tin (85 g) Hellas Meze Anchovies in Olive Oil, drained, oil reserved
12 olives Navarino Icons Kalamon Olives in Extra Virgin Olive Oil, drained, oil reserved
120 g feta cheese, crumbled
1 teaspoon dried oregano
to taste sea salt
to taste freshly ground black pepper

Accompaniment

120 ml 35N Authentic Greek Ouzo, chilled
as needed ice cubes optional
as needed cold water, for diluting ouzo optional

This recipe brings together four pillars of Greek hospitality: crunchy barley dakos, premium anchovies preserved in olive oil, hand-picked Kalamon olives, and the ritual of ouzo. The anchovy's natural salinity balances the sweetness of ripe tomatoes, while the barley rusk provides structure and absorbs the mingled oils and juices. Serve this as a shared plate for four, with chilled ouzo poured tableside to complete the experience.

Method

1

Moisten the dakos

Hold each barley rusk under cold running water for 30 seconds, turning to moisten all surfaces evenly, or dip briefly in a bowl of cold water. The rusk should soften slightly but remain structurally intact. Shake off excess water and place the rusks on a serving platter.
3 minutes
2

Combine tomatoes and seasonings

Place the diced tomatoes in a small bowl. Add the dried oregano, a pinch of sea salt and a few grinds of black pepper. Stir gently with a fork. Taste and adjust seasoning, keeping in mind that the anchovies and olives will add salinity.
2 minutes
3

Build each dakos

Divide the seasoned tomatoes evenly among the four moistened rusks, spooning them onto the center of each. Arrange 3 to 4 anchovies from the tin on top of the tomatoes on each rusk. Place 3 Kalamon olives on each dakos. Crumble 30 g of feta cheese over each assembled rusk. Drizzle 1 teaspoon of the reserved anchovy oil and 1 teaspoon of the reserved olive oil over each dakos.
8 minutes
4

Pour and present

Pour 30 ml of chilled 35N Authentic Greek Ouzo into each of four small glasses. If desired, add 1 or 2 ice cubes to each glass and top with a splash of cold water to create the characteristic milky emulsion. Serve the dakos immediately on the platter alongside the ouzo glasses.
2 minutes

Serving note

Moisten the dakos just enough to soften without making them soggy—about 30 seconds under running water or a quick dip in a bowl. The anchovies are already seasoned, so taste before adding extra salt. Use the olive oil from both the anchovy tin and the olive jar as part of the dressing. For a non-alcoholic version, omit the ouzo and serve with sparkling water and lemon.

Allergen note

Contains fish (anchovies), milk (feta cheese) and gluten (barley rusks). Olives are packed in extra virgin olive oil and contain no allergens per EU Regulation No 1169/2011. Verify all product labels if serving to individuals with specific allergen concerns.

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