Ancient Roman Recipe for Olive and Herb Tapenade

The original ancient Roman recipe for Olive and Herb Tapenade is called “Epityrum” and is from Cato the Elder’s “De Agri Cultura” book written circa 160 BC. We used Marchesi Sabina D.O.P. Extra Virgin Olive Oil to most accurately recreate this traditional recipe.

Ingredients for our “Epityrum” recipe

▪   3 ounces of whole Cerignola (or other Italian) 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 fresh fennel leaves)
▪   3 mint leaves
▪   2 TB Sabina D.O.P. extra virgin olive oil
▪   3 TB white wine vinegar (to taste)

Pit the olives. Grind cumin and fennel seeds either in a spice grinder or mortar and pestle. Finely chop the coriander, rue (or fresh fennel leaves) and mint. Finely chop the olives. Place in a bowl. Dress with Sabina D.O.P. extra virgin olive oil and vinegar. Add all of the herbs to the bowl and toss.

Serve with hearty bread or crostini.

Photo courtesy of: essentially healthy food