Olives with Herbs (Elies me Vothana)
The Quirky Foodster Team
Ingredients
- Cured olives — 500 g (1 lb 2 oz)
- Olive oil — 3 tbsp
- Fresh oregano, chopped — 2 tbsp
- Fresh thyme — 1 tbsp
- Garlic, thinly sliced — 2 cloves
- Vinegar — 1 tbsp
Method
- Combine the olives, olive oil, oregano, thyme and garlic in a bowl.
- Add the vinegar and toss well.
- Let marinate for at least 30 minutes before serving, ideally longer.
Introduction: Cured olives tossed with fresh herbs and olive oil, an enduring and beloved Byzantine starter reflecting the deep Mediterranean olive tradition.
Cultural Background: Olive cultivation continued to flourish across Byzantine territories much as it had under Rome, and simply dressed olives were a near-constant presence on tables throughout the empire, from humble households to the imperial court.
Tips: Let the olives marinate for as long as possible, as the flavour deepens significantly over time. Use good-quality olive oil, as it’s central to this simple dish’s character.
Variations: Add a strip of orange peel-adjacent aromatic, such as bay leaf, for extra fragrance. Adjust the herb blend to preference.
Storage: Store covered in the refrigerator for up to 2 weeks.
Reheating: This dish is served cold or at room temperature and is not reheated.
Nutrition: Per serving (approx.): 120 kcal, 1 g protein, 12 g fat, 3 g carbohydrate.
FAQs:
Q: Did olive cultivation continue under Byzantine rule?
A: Yes, olive growing remained an important agricultural activity throughout Byzantine territories, continuing traditions established in the classical Mediterranean world.
Q: What is this dish typically served with?
A: Bread and cheese, forming a simple, satisfying starter or light meal.
- Cured olives — 500 g (1 lb 2 oz)
- Olive oil — 3 tbsp
- Fresh oregano, chopped — 2 tbsp
- Fresh thyme — 1 tbsp
- Garlic, thinly sliced — 2 cloves
- Vinegar — 1 tbsp
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