Toma­to-date mar­mala­de with burrata/​mozzarella

At first glance or bite, dates and oli­ve oil do not real­ly have much in com­mon. But behind the sce­nes, we at Nara & OEL are waving an unmis­s­able flag. The flag of our shared values. 

A few years ago, our com­pa­nies both grew out of fami­ly struc­tures to pro­du­ce and mar­ket humanity’s oldest agri­cul­tu­ral pro­ducts (olives and oli­ve oil sin­ce 4000 BC, dates sin­ce 5000 BC) and we have always been com­mit­ted to uncon­di­tio­nal trans­pa­ren­cy. This trans­pa­ren­cy is our oppor­tu­ni­ty to jump on a noti­ce­ab­ly lon­ger train of con­scious­ness and to make a sus­tainab­le con­tri­bu­ti­on to chan­ging eating habits. Tog­e­ther we are cer­ti­fied orga­nic, natu­ral, sin­gle-ori­gin, fair tra­de, respon­si­ble, young, and dyna­mic. We are worth trying. 

We hope to have made you curious. Here, we allow our part­ners­hip to flou­rish with a joint recipe. 

Ingre­dients for 4 people: 

1 Burrata/​ Moz­za­rel­la
100g Nara dates
250g who­le pee­led tomatoes
200g fresh tomatoes (ide­al­ly dif­fe­rent varie­ties) 50g pine nuts
1 lemon (unwa­xed)
50ml OEL
8 sprigs of mint
salt, pep­per

Step 1|7

Cut the 100g of stoned dates into small cubes. 

Step 2|7

Boil down the 250g of pee­led tomatoes, fresh tomatoes, and dates tog­e­ther in a pot 

Step 3|7

Roast the 50g of pine nuts in a prehea­ted oven at 160 ° C for 10 minutes 

Step 4|7

Remo­ve the zest from the lemon and cut into thin strips 

Step 5|7

Add the 50ml OEL to the toma­to-date reduc­tion and add salt and pep­per to taste 

Step 6|7

Cut the mint into thin strips Step 7/7

Spoon the toma­to-date mar­mala­de onto a pla­te, place the burrata/​mozzarella on top, then gar­nish with the lemon zest, mint, and pine nuts. Drizz­le with OEL as needed. 

Step 7|7

Send us your feed­back about how good it was.