Recipe: Olive Oil Flavoured with Chios Mastic Gum
Ondřej DvořákIn short: mastic-infused olive oil is a Greek classic — extra-virgin olive oil gently warmed with Chios mastic tears for a delicate, resinous-sweet aroma. It takes about 10 minutes and is lovely drizzled over salads, bread, grilled vegetables or fish.
Mastic-infused olive oil vs. mastic essential oil
One thing to clear up: this is olive oil flavoured with mastic tears, not mastic essential oil. Mastic essential oil is a concentrated extract used in tiny amounts; here the mastic gently flavours the olive oil so you can use it freely in cooking.
Ingredients
- 1 tablespoon Chios mastic gum crystals
- 250 ml extra-virgin Greek olive oil
How to make it
- Gently heat about 80 ml of the olive oil with the mastic tears in a non-stick pan over medium heat, until the mastic softens and dissolves.
- Pour into a bottle, let it cool, then add the remaining olive oil.
- Use straight away or store in a cool, dark place.
- Shake before each use.
How to use it
- drizzle over salads, fresh bread, grilled vegetables or fish;
- add it off the heat to keep the delicate aroma;
- store cool and dark and use within about a month — shake before use.
FAQ
| Question | Answer |
|---|---|
| What does mastic olive oil taste like? | Delicate and aromatic — a resinous, pine-like note with a hint of sweetness. Subtle enough for everyday cooking. |
| Is it the same as mastic essential oil? | No. Mastic essential oil is concentrated and used in tiny amounts. This is olive oil infused with mastic tears, for general cooking. |
| How long does it keep? | Store it in a cool, dark place and use within about a month. Shake before each use. |
| Which mastic should I use? | Raw Chios mastic tears — medium or large crystals work well for infusing. |
More mastic recipes
All you need are a few raw mastic tears. Grab some and start cooking like a Greek.
