|Name:||Epityrum||Contributor:||Leigh Ann Hussey|
|Description:||Classical Roman olive relish, derived from Cato. Ancestor of Tapenade.||Posted:||2001-09-24|
|Ingredients:||1/2 lb mixed olives (I bought the pitted "Greek mix" at my local grocery's olive bar... I love living in Berkeley... ;)
4 Tbsp red wine vinegar
4 Tbsp really good olive oil
heaping Tbsp chopped fennel
2 Tbsp chopped fresh cilantro
2 tsp dried rue (wish I could get fresh... no such luck)
3 Tbsp chopped fresh mint
|Preparation:||Process the olives lightly in a food processor, or roughly chop them up by hand.
Pour on the oil and vinegar, mix in the herbs.
Pot, and pour more olive oil over.
Serve the relish in lidded ceramic teacups, with feta cheese and pita wedges.