Aegean Salted Dates

Serves as many as you like; plan on 4–5 dates per person. Adapted from Renee Erickson’s Sautéed Dates recipe on Food.52.

 

Our Aegean Salt contains a rare spice called ‘mastic,’ a tree resin that’s harvested on the island Chios. Mastic is beloved in Greece and has a piney aroma. In Aegean Salt it’s paired with the flavors of lemon and thyme. 

These savory-sweet dates will become your go-to easy appetizer. They’re lovely with a glass of prosecco or Champagne, or served as a garnish for a peppery arugula salad.

Extra-Virgin Olive Oil
Un-pitted dates, such as Medjool
Aegean Salt

Pit the dates (pre-pitted dates are dryer, have less flavor, and are usually more expensive; avoid them).

Add olive oil to a depth of ¼-inch to a large, heavy-bottomed skillet set over medium high heat. When the oil starts to shimmer, add all the dates. Use a spatula or tongs to turn them occasionally so that they don’t scorch. Cook until the dates have softened slightly and are heated through, 2–4 minutes. 

Transfer the dates to a serving platter and sprinkle quite generously with Aegean Salt. Serve with toothpicks.

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