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Epityrum Varium
(Olives with herbs)

by Cato, De Agricultura 119

Epityrum Varium (Olives with herbs)

Original recipe: 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 an epityrum of varied green, black, and speckled olives like this: Press out the stones from green, black, and speckled olives. Season as follows. Chop the olives, add olive oil, vinegar, coriander, cumin, fennel, rue, mint. Put in an earthenware vessel. There should be olive oil on top. Serve like this.

Ingredients

  • 100g/3 oz whole green olives
  • 100g/3 oz whole black olives
  • 1 tsp cumin
  • ½ tsp fennel seeds
  • A bunch of fresh coriander leaves
  • A sprig of rue
  • 2 or 3 mint leaves
  • 2 tbsp olive oil
  • 3 tbsp white wine vinegar

Preparation

  • Grind the cumin and fennel seeds
  • Finely chop the coriander, rue and mint.
  • Stone and then chop the olives.
  • Mix all ingredients in a bowl
  • Serve.
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