Description

The history of the Gozitan sea salt harvesting goes all the way to Phoenician times! When the Maltese islands were under the rule of the Order of St. John, the Knights held a monopoly on the salt production and no one could harvest without any permission.

Salt is a key ingredient in any kitchen, but Gozitan sea salt, rich in minerals, is prized for its purity and flavour. It is used to make sun-dried tomatoes, to preserve locally grown capers and to make sheep’s milk cheeslets (gbejniet). It is also essential in curing olives. Mixed with fennel seeds, sea salt is ideal to flavour any roasts especially potatoes, sliced in thick rounds and baked on a bed of onions.