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Olivarum Conditurae (Olive and Celery Tapenade) Ancient Roman Recipe
Origin: Roman Period: Traditional
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This is a traditional Ancient Roman recipe for a blended paste of leek, olives, celery and garlic served as a starter or a snack. Original RecipeOlivarum Conditurae (from Columella's de Re Rustica)Olivarum Conditurae: Acerbam pauseam mense Septembri vel Octobri, dum adhuc vindemia est, contundere; et aqua calida paululum maceratam exprime faeniculique seminibus et lentisci cum cocto sale modice permixta Lucius Junius Moderatus Columella (4 CE to circa 70CE) was a Roman writer on agriculture, who after a career in the army (as a tribune in Syria c. 35CE) took-up farming. He is best known for his twelve-volume de Re Rustica (On Argiculutre) which has been completely preserved. TranslationYet most people finely chop leeks, rue and mint, together with young celery, and mix these with crushed olives. Then add a little peppered vinegar and a little more honey or honeyed wine, drizzle with green olive oil and so cover with a bunch of green celery. Modern RedactionIngredients:
1 leek Olivarum Conditurae Preparation:Method:Trim wash and finely slice the leek and parboil for five minutes. Roughly chop the herbs and place in a blender along with the leek and the liquid ingredients. Blend into a smooth paste. Tip the paste from the blender into a bowl. Stone the olives and chop finely, adding to the bowl. Crush the garlic with the flat of a knife and chop finely, adding this to the bowl as well. Season with salt and pepper and mix well. Keep in the fridge until needed. This mixture can be served as a dip or can be used as one of the main ingredients in Pompeiian Pizza.
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less than 30 minutes preparation timecooking timeServes: 4 |
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