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Epityrum (Olives with Herbs)

Epityrum (Olives with Herbs) is a traditional Ancient Roman recipe for snack of sliced olives tossed in a herby dressing. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Epityrum.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

12

Rating:

Tags : Spice RecipesHerb RecipesAncient Roman Recipes

Original Recipe

Epityrum (from Cato the Elder's De Agricultura)

Epityrum album nigrum variumque sic facito. Ex oleis albis nigris variisque nuculeos eicito. Sic condito. Concidito ipsas, addito oleum, acetum, coriandrum, cuminum, feniculum, rutam, mentam. In orculam condito, oleum supra siet. Ita utito.

Translation

You should make a confection of green, ripe, and mottled olives like this: Remove the stones from green, ripe, and mottled olives, and season as follows: chop the flesh, and add oil, vinegar, coriander, cummin, fennel, rue, and mint. Cover with oil in an earthen dish, and serve.

Ingredients:

100g whole green olives
100g whole black olives
1 tsp cumin seeds
½ tsp fennel seeds
1 bunch fresh coriander leaves
1 spring rue
2 or 3 mint leaves
2 tbsp olive oil
3 tbsp white wine vinegar

Method:

Grind the cumin and fennel seeds in a pestle and mortar. Finely chop the coriander rue and mint. Add the herbs and spices to a mix of the olive oil and vinegar.

Stone then slice the olives into rings. Add these to a bowl, pour over the dressing and toss them together. Serve immediately.