Olive and Herb Relish (Epityrum)
The Quirky Foodster Team
Ingredients
Method
- Pound the olives in a mortar until coarsely broken down.
- Add the garlic, oregano, and cumin seeds and continue pounding to a rough paste.
- Work in the olive oil and vinegar until the relish comes together but keeps some texture.
- Spoon into a small bowl and serve with bread.
Introduction: A pounded relish of olives, herbs, and oil, spread on bread or eaten alongside cheese as a savoury starter.
Cultural Background: Epityrum appears in Roman-influenced Greek cookery writing as a way of using up and dressing up olives, pounded with vinegar, oil, and herbs into a paste not unlike a modern tapenade.
Tips: Keep the texture rustic and coarse rather than a smooth puree, closer to how a mortar-worked relish would turn out.
Variations: A little crumbled cheese or chopped mint can be folded in just before serving.
Nutrition: Approx. 90 kcal per serving.
FAQs:
Q: Is this the same as tapenade?
A: It is a close ancestor in spirit, though tapenade as named today is a later, French dish.
Q: Can green and black olives be mixed?
A: Yes, a mix gives good depth of flavour.
- Mixed pitted olives — 200 g (7.1 oz)
- Olive oil — 2 tbsp
- Wine vinegar — 1 tbsp
- Dried oregano — 1 tsp
- Cumin seeds — 1/2 tsp
- Small clove garlic — 1
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