Epityrum – Roman Herbed Olive Spread
Course: Gustum (Appetizer)
Origin: Ancient Rome
Served: Cold
Event: Push for Pennsic 2004 – Early Roman Feast
Historical Background
Epityrum is a Roman olive paste found in De Agri Cultura by Cato the Elder. A mix of olives, herbs, and vinegar, it was served as a flavorful appetizer. It highlights the Roman love of seasoned preserves and showcases the Mediterranean pantry of antiquity.
Did You Know?
Cato writes: “Lucanicae are so called because soldiers learned to prepare them from the Lucanians...” Oops! That’s for sausages. For Epityrum, he writes: “Pound green, black, or mottled olives. Add oil, vinegar, coriander, cumin, fennel, rue, and mint.”
Read the digitized text at the Perseus Digital Library – Cato’s De Agri Cultura.
Modern Interpretation
This version captures the herbal punch of the original while using accessible pantry ingredients.
Ingredients
- 1 cup pitted black or green olives (or a mix)
- 1 tsp white wine vinegar
- 1 tbsp olive oil
- ½ tsp dried coriander
- ½ tsp ground cumin
- ¼ tsp fennel seed
- Pinch of dried mint
- Pinch of dried rue or substitute arugula
- Salt to taste
Instructions
- Crush the olives roughly using a mortar and pestle or food processor.
- Add oil, vinegar, and all herbs/spices. Mix into a coarse paste.
- Taste and adjust seasoning. Store with a thin layer of olive oil on top.
Serving Suggestions
Serve with rustic bread, Piadina, or crackers alongside cheese and Roman sausage for a full gustatio experience.
Sources
- Cato – De Agri Cultura 119: Perseus Digital Library
- Apicius – De Re Coquinaria: LacusCurtius
Explore the other dishes served at the Early Roman Feast – Push for Pennsic, July 9–11, 2004:
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