- 1 tablespoon Bellucci 100% Italian Extra Virgin Olive Oil, plus more for finishing
- 4 to 6 Medjool dates
- Flake sea salt e.g., Maldon
Add the olive oil to a sauté pan warmed over medium heat. Add the dates and stir to coat. Keep the dates moving so that they don't scorch but rather get warm and soft and blister slightly. After 3 to 4 minutes in the pan, place the hot dates on a plate and drizzle with the olive oil from the pan. Add a bit more olive oil if you'd like. Sprinkle with a pinch of flake salt. Serve immediately.