Epityrum was a staple condiment in ancient Greek and Roman tables, mentioned by Cato the Elder and other authors. It provided a salty, aromatic accompaniment to breads, cheeses, and fish, reflecting the Mediterranean love of olives and herbs. Its preparation showcases the ancient practice of preserving olives with oil and vinegar.

Traditional variations include using only green olives, only black Kalamata olives, or a mix, and sometimes adding herbs like mint or thyme instead of coriander. In some coastal regions, anchovies or capers were added for extra umami. Modern Mediterranean cooks may incorporate lemon zest or orange peel as a regional twist.

In ancient Greece and Rome, Epityrum was served as a meze or side dish, placed in a shallow bowl alongside fresh bread, soft cheeses such as feta or pecorino, and sometimes paired with wine. It was also offered to guests as part of a banquet spread, eaten with the fingers. The relish was often presented on a decorative platter to highlight its glossy oil.

Epityrum was commonly prepared for symposiums, wedding feasts, and religious festivals honoring Dionysus, where olives symbolized fertility and abundance. It also appeared during harvest celebrations when fresh olives were first brined. Offering Epityrum to guests was a sign of hospitality.

Epityrum exemplifies the Ancient Greek/Mediterranean emphasis on simple, flavorful condiments that enhance staple foods. It reflects the region’s reliance on olives, olive oil, and vinegar, and demonstrates the ancient technique of flavor layering with herbs and spices. As a preserved relish, it also illustrates the historic need for long‑lasting food.

Authentic ingredients are brined olives (green, black, or Kalamata), high‑quality olive oil, red wine vinegar, fresh coriander leaves, and ground cumin. Acceptable substitutes include using olive tapenade instead of whole olives, white wine vinegar for a milder acidity, or parsley in place of coriander for those who dislike its flavor. However, changing the oil or omitting cumin will alter the classic profile.

Epityrum pairs beautifully with fresh pita or rustic bread, soft feta or goat cheese, grilled fish such as sardines, and roasted lamb. It also complements vegetable dishes like roasted eggplant or a simple Greek salad. Serving it alongside a glass of dry Greek retsina enhances its tangy notes.

What makes Epityrum special is its combination of brined olives with aromatic herbs and cumin, creating a bright, savory relish that balances salty, acidic, and herbal flavors. It is one of the few ancient recipes that has survived in written form from Cato the Elder’s “De Re Coquinaria.” Its simplicity and preservation qualities allowed it to be enjoyed year‑round.

Common mistakes include using olives that are not properly brined, which can make the relish overly salty or bitter, and adding too much vinegar, which overpowers the olive flavor. Over‑mixing can break down the olives into a paste rather than a chunky relish. Also, neglecting to let the flavors meld for at least an hour reduces the aromatic impact.

Yes, Epityrum can be prepared ahead of time; in fact, the flavors improve after resting. Store it in an airtight glass jar in the refrigerator for up to one week, keeping the olives submerged in olive oil to prevent oxidation. Bring it to room temperature before serving for optimal texture.

The YouTube channel Unknown specializes in recreating historical recipes from ancient Mediterranean cultures, focusing on authentic techniques and ingredient sourcing. Its approach to Ancient Greek/Mediterranean cooking emphasizes scholarly research, such as using Cato the Elder’s original measurements, while adapting the process for modern home kitchens. The channel often highlights the cultural stories behind each dish, including Epityrum: Ancient Greek Olive Relish.