Description

This Is The Style Of Salt I First Tasted On Mount Athos.  The Salt The Monks Make For Themselves So They Can Be Self-sufficient.  We Have Remained True To The Over 1,600 Year Old Athonite Tradition And Maintained The Process Even As We Have Updated The Equipment By A Few Centuries.  Each Harvest Comes From A Blend Of 14 Different Locations Across The Cold, Clear Waters Of Marblehead, Massachusetts, Just A Few Miles North Of Boston.  As The Salt Is De-watered We Are Constantly Testing It, Balancing It With The Other Naturally Occurring Mineral Mixtures Of The Different Seawaters From The Marblehead Coast, Like A Fine Blended Scotch, A Meritage Wine Or A Pauillac Bordeaux.  And Like A Fine Wine, Our Salt Has Seasonality.  Because Of Varying Algae And Plankton Content During The Year Our Salt Has A Seasonality Unique To Small Hand-crafted Batch Salts.  Our Summer, Fall, Winter And Spring Salts All Have Slightly Different Tasting Notes.

We’ve Always Loved This Fragrant Evergreen With It’s Pretty Blue And Purple Flowerettes.  The Name Rosemary Is A Compound Of The Latin “Ros” Meaning Dew And “Marinus” Meaning Sea – So A Sea Salt Infused With Fresh Crushed Rosemary And Rosemary Flowers From Our Garden Seemed Inevitable.  It’s Also Called Anthos From The Ancient Greek Word For Flower.  We Call It Athonite Anthos.  You’ll Call It “Wonderful!”  We Recommend Using It On Fish, Lamb, Roasted Potatoes And If You Cut A Head Of Garlic, Dribble A Olive Oil On It And Then Sprinkle A Couple Pinches Of Athonite Anthos Before Roasting You’ll Have Perhaps The Best Garlic Spread This Side Of Athos.