Today we’ll cure olives following a very interesting method from the 2nd century BCE and prepare a flavorful olive recipe called epityrum.
We suggest pairing the epityrum with mustacei or libum:
Ingredients for cured olives:
1 liter freshly-picked black, green, and half-ripe olives
fennel and lentisk seeds
extra virgin olive oil
white wine vinegar
grape must
40 gr sea salt
Ingredients for the epityrum:
cured olives
white wine vinegar
olive oil
spices (cumin, fennel, and coriander seeds)
fresh herbs (mint and rue)
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#ancientromanrecipe #ancientromanfood #howtocureolives #epityrum