As you know, mastiha or mastic oil is one of our products of the month for October.
A pure essential oil, mastic oil has a variety of uses. You can add it to water for a refreshing beverage -perfect after a hot bath! You can also add a few drops to your bath for the full mastiha experience. It is excellent in sweet, creamy desserts, like this rice pudding or in the classic mastic ice cream.
Mastiha’s unique aroma creates novel savoury dishes as well. Have you tried our lentil and Amfissa green olives salad? This week we’ve got an equally exciting recipe for you. Inspired by our producers, this dip is creamy, vibrant and aromatic.
You can serve it as is with some crunchy veg, dilute it with a bit of water and turn it into a salad dressing or add it to warm pasta.
Serves 4
200g galomizithra cheese
100g roasted red peppers (2 large peppers)
3-4 drops mastic oil, plus more to taste
1 tbsp lemon juice
2 tbsp olive oil, plus more for serving
salt (to taste)
Crumble the galomizithra in a blender and add the roasted peppers, mastic oil, lemon juice and olive oil. Whiz everything together until smooth. Season with salt.
Refrigerate for 2-3 hours before using or overnight.
Before serving, taste and add more salt and mastic oil if desired.
Drizzle with olive oil and serve with crusty bread.
