2 cups pitted dates, coarsely chopped
1/2 cup crushed toasted almonds
1/2 cup extra-virgin olive oil
1/2 cup water
1 teaspoon minced preserved lemon or freshly grated lemon zest
Pinch fine sea salt
Pinch freshly ground black pepper
Put the dates, almonds, olive oil, water, lemon, sea salt, and pepper in a small non-reactive saucepan. Bring to a boil, stirring occasionally, over medium-high heat; then, reduce the heat to low and cook, stirring frequently, until it reaches a thick, jam-like consistency, 10 to 15 minutes. Transfer to a non-reactive bowl and leave to cool to room temperature. Then, cover and refrigerate for up to 5 days.