The Aegean Sea lies between Greece and Turkey and is home to the island of Chios, where the spice mastic is harvested almost exclusively. This blend combines delicate, crunchy Cypriot salt with the piney scent of mastiha resin, thyme and lemon peel. Perfect for adding to a bread crumb topping for fish, or for roasted vegetables, dips, dressings or even a bloody Mary.
Contains: Cyprus salt, lemon peel, mastic, thyme
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
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.