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"You should make an epityrum of 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 pot. There should be olive oil on top. Serve like this." -Cato, "De Agriculture"
- 3 ounces of whole green olives
- 3 ounces of whole black olives
- 1 tsp of cumin seeds
- 1/2 tsp of fennel seeds
- A bunch of fresh coriander leaves
- A sprig of rue (or subtitute fresh fennel leaves or omit)
- 2 or 3 mint leaves
- 2 TB olive oil
- 3 TB white wine vinegar
Buy pitted olives, or use olive pitter. Grind cumin and fennel seeds in spice grinder to a powder. Finely chop the coriander, rue and mint. Roughly chop the olives, dress with olive oil and vinegar. Add the herbs. Toss ingredients together in a bowl. Add a drop more vinegar if desired. Serve with plenty of crusty bread.
Michael Grant, Roman Cookery ISBN 1897959397