| Olive Tapenade |
| A Taste of Ancient Rome...a recipe by Cato #119 |
| Epitrium album, nigrum, varium sic facto. Ex oleis albis, nigris variisque nucleos eicito. Sic condito. Concidito ipsas, addito oleum, acetum, coriandrum, cuminum, feniculum, rutum, mentam. In orculum condito, oleum supra siet. Ita utito. |
| Make Green, black or varicolored epityrum in this way. Pit the green, black or varicolored olives. Season them thus: Chop them, and add oil, vinegar, coriander, cumin, fennel, rue and mint. Put them in a small jar, with oil on top and they are ready to use. |
| Black Olives | |
| Green Olives | |
| Olive Oil | |
| Red Wine Vinegar | |
| Leaf Coriander (cilantro) | |
| Cumin | |
| Fennel | |
| Fresh Mint |
Chop everything up, mix together let sit, a week is best. Rue is bad stuff and I won't use it.
For an A&S event in October of 2005 I did an entry comparing possible variations on this recipe. To see them all please click (here pdf).
