¼ cup Pompeian Robust Extra Virgin Olive Oil
16 dates, pitted
2 ounces crumbled feta
2 tablespoons hot honey
fresh basil
flaky salt


  1. Add dates to a bowl and generously drizzle with Pompeian Robust Extra Virgin Olive Oil.
  2. Heat a non-stick skillet over medium heat. Once hot, add dates and oil. Sauté for 3-4 minutes, turning often to ensure dates are well charred and don’t burn.
  3. Remove from heat and place dates onto serving dish. Drizzle dates with oil remaining in the skillet, sprinkle on crumbled feta, add hot honey, garnish with basil and finish with a bit of flaky salt.