Olives with Herbs

(part of an ongoing series in which I share recipes presented at The Lay of El Cid hosted by Barony Bhakail)
Epityrum Varium
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.
Olives with Herbs
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.

4 oz of mixed olives, stoned and coarsely chopped.
1 Tbs red wine vinegar
1 sprig fresh coriander, chiffonade
1/8 tsp cumin (about 5 seeds) crushed or powdered
1 Tbs shaved fennel root, or 4 fennel seeds, crushed or powdered
6 leaves rue or 1 sprig parsley
3 leaves mint
1/4 cup excellent olive oil
Blend the seasonings together, cover with olive oil. Allow to stand for several
hours at cool room temperature, or overnight in the fridge.
Serves four
*if you choose to use rue for personal use, 6 small fresh leaves is a good
amount. Otherwise, a sprig of parsley would be suitable.

Attributed to Cato’s “On Agriculture”.

Grant, Mark. Roman Cookery. London: Serif
Cookery, 1999. 75. Print.

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