Warm Dates with Olive Oil, Sea Salt & Lemon Zest

Happy hour is a closely held ritual here at the farm and we typically whip up something simple to snack on while we sip a beer, wine, cocktail or tea. I love clinking glasses with Taylor (and neighbors) at the end of a hard day. There’s something really special about reflecting on the day’s work and chatting about what was rad, difficult or what we can do to make the following day more productive. It’s our sacred time and something we’ve done for years.

These warm dates with olive oil, sea salt and lemon zest are amazing. Sweet and savory is my jam and these little guys don’t disappoint. The dates are sautéed in olive oil until they become soft and almost caramel-like. Then they’re sprinkled with flakey sea salt, lemon zest and drizzled with the warm oil they were cooked in. This appetizer is simple, flavorful and can be whipped up in no time. If you want to jazz this up a bit more I’d serve these dates with plain yogurt or serve on top of crusty bread with ricotta or goat cheese. This is a great snack with an adult beverage or simply as a mid afternoon pick-me-up with a cup of coffee or tea.

I hope you all enjoy these warm dates as much as we do. They’re inspired by food52.

Cheers from Tumbleweed Farm.

Warm Dates with Olive Oil, Sea Salt & Lemon Zest

Prep Time: 5 minutes    Cook Time: 5 minutes    Serves: 4-6

  • extra virgin olive oil
  • 12 dried dates (un-pitted) see note
  • flakey sea salt
  • lemon zest

Preparation

  1. Heat about 1/4 of an inch of olive oil in a skillet over medium heat. Add the dates in a single layer and cook, stirring often, until the dates are warmed through and soft, about 5 minutes (be careful not to burn the dates--this can happen quickly so don't take your eyes off of them!)
  2. Serve the dates on a plate with a sprinkling of flakey sea salt, a pinch of lemon zest and a drizzle of the hot oil.

Notes

*I chose to use un-pitted Medjool dates because they'll cook a bit longer without burning which results in a softer more tender date. If you use pitted dates or slice them and pit them, note the cooking time will be less and they could burn more easily.


Leave a Reply

10 thoughts on “Warm Dates with Olive Oil, Sea Salt & Lemon Zest

  1. Charmaine Ng | Architecture & Lifestyle Blog says:

    I’ve never tried warming or cooking up my dates before – always had them cold. Seems interesting!

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

  2. Mollie says:

    I just want you to know that I love your blog. I stumbled upon it and have gotten my mom and aunts completely addicted to it. Thanks for sharing such beautiful and yummy food with the world. I can’t wait to make these warm dates.

  3. jill says:

    Are you using a particular type of date? Do you have a tree? I have no experience with dates but this does sound good, especially your suggestion of having them on top of ricotta.

  4. jill says:

    Are you using a particular type of date? Do you have a tree? I have no experience with dates but this does sound good, especially your suggestion of having them on top of ricotta.

    1. Andrea says:

      I used Medjool dates but you can use any dried date variety that you’d like. This is a forgiving recipe and more of a technique rather than a strict guide. I hope you like these as much as we do. Let me know if you try them! Cheers!

  5. Sue Phillips says:

    This sounds fabulous but I think I’ll try it with a twist……will stuff some with blue cheese and some with goat cheese, drizzle with oil & lemon and roast (grill?) instead of frying. I just bought some Tunisian dates from Costco and I can’t wait to try this. I’ll let you know how it turns out. Could be an epic fail…..

  6. larry ellis says:

    YUM! I can’t wait to make these little jewels!

  7. Alex v says:

    These were amazing. Served as Super Bowl snack along with goat cheese and toasted French bread. Crowd loved ! Did use pitted dates and cut in half to be more bite size.

  8. Avilloch says:

    These were amazing. Served as Super Bowl snack along with goat cheese and toasted French bread. Crowd loved ! Did use pitted dates and cut in half to be more bite size.

    1. Andrea says:

      so happy you loved them!

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