Epityrum: Ancient Greek Olive Relish

Ingredients

• 2 cups (about 290g) Brined olives (mixed green, black, or Kalamata) (Pitted; use a mix for best flavor)
• 1/4 cup (60ml) Olive oil (Extra virgin preferred)
• 2 tablespoons (30ml) Red wine vinegar
• 1 tablespoon Coriander leaf (cilantro), chopped (Fresh; can omit or use coriander seed if desired)
• 1/2 teaspoon Ground cumin
• 1 tablespoon Fennel leaf, chopped (Fresh; bulb or root can be used if leaf unavailable)
• 2 teaspoons Rue, chopped (fresh or dried) (Optional; can be omitted if unavailable)
• 1 tablespoon Mint, chopped (Fresh preferred)

Instructions

1. Pit the Olives

   If your olives are not already pitted, remove the pits by pressing each olive with the flat side of a knife and pulling out the pit. Discard pits.

   Time: PT7M

2. Chop the Olives

   Chop the pitted olives finely. You can chop them by hand for a rustic texture or pulse in a food processor for a smoother, tapenade-like consistency.

   Time: PT5M

3. Prepare the Herb Dressing

   In a small bowl, combine the chopped coriander (or seeds), chopped fennel leaf, chopped mint, chopped rue (if using), and ground cumin. Add the red wine vinegar and olive oil. Mix well to combine.

   Time: PT3M

4. Combine Olives and Dressing

   Pour the herb dressing over the chopped olives. Mix thoroughly until all olives are coated and herbs are evenly distributed.

   Time: PT2M

5. Marinate the Relish

   Cover the bowl and let the olive relish marinate at room temperature for at least 10 minutes to allow the flavors to meld. For deeper flavor, marinate up to 2 hours.

   Time: PT10M

   Temperature: Room temperature

6. Serve

   Transfer the epityrum to a serving dish. Serve with slices of bread and mild cheese (such as feta) for an authentic ancient Greek experience.

   Time: PT3M

Nutrition Facts

Calories

140

Protein

1g

Carbohydrates

3g

Fat

14g

Fiber

2g