Spicy sauce made of olive oil, vinegar, rosemary, flour, garlic, sometimes raisins and other aromatic ingredients. It is used to accompany fried fish and can be found on all Greek islands. It used to be a way for preserving fish when there was no refrigeration. Vinegar, the savoro base, was the preservative, while the rosemary had disinfectant qualities. Fish were preserved in this sauce for about 1 week.