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Chopped Olives and Spices


Cato, de re Agricultura 119

Chopped pitted green and black olives with fennel, coriander, mint, and cumin

Original recipe: Epityrum album nigrum variumque sic facito. Ex oleis albis nigris variisque nuculeos eicito. Sic condito. Concidito ipsas, addito oleum, acetum, coriandrum, cuminum, feniculum, rutam, mentam. In orculam condito, oleum supra siet. Ita utito.



  • ½ lb pitted green olives
  • ½ lb pitted black olives
  • ¼ cup olive oil
  • 3 Tbsp. red wine vinegar
  • fennel bulb and leaves
  • fresh coriander leaves and mint
  • cumin
  • rue


  • Coarsely chop the pitted olives and finely chop the fennel and herbs and place in clay pot.
  • Add olive oil and vinegar and let the mixture marinate for 1 day.
  • Before serving add the cumin and rue carefully so that it does not overpower the flavor of the other ingredients.
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