Olive Relish - I Did Not Relish This Recipe!
So as the title somewhat suggests, I wasn't the biggest fan of this recipe. Which is good seeing as this is the first one I've felt kind of meh about. I love olives, so thought this recipe would be great. I ate the extra olives that would have been leftover during my lunch, but for whatever reason roughly chopped tapanada wasn't the thrill I thought it would be. I'm glad I found a recipe that vegans and people who love olives can enjoy, so I guess that's a positive! I think if it was a starter, rough olive tapanda on crackers or toasted bread then it could make for a nice appetizer. But chomping through several slices of bread with a little mountain of olives, didn't fill me with joy and I wish I had served it with cheese or salami to break up the monotony.
When I was at Primary School, hundreds of years ago, our teacher brought in some Roman artefacts (which probably weren't real artefacts, but it was still very exciting and cool for a nerdy child like myself) and asked our small groups to identify what they were. I, having been to Fishbourne Palace a multitude of times, said I knew without a shadow of a doubt what it was and how to use it. Well, as per usual, being the bullied and ridiculed child I was, my peers decided I was wrong and didn't know what I was talking about! They thought it was a candle holder and smugly told the teacher so, before snidely commenting that I thought they were wrong. Well someone had to eat humble pie when the teacher said I was right and asked me to demonstrate how to use an oil lamp! Haha! Who's the lame, sad person now?
Anyway, here's the recipe for olive relish, and if you love eating nothing but olives then this is the one for you! It's another one from Cook a classical feast: nine recipes from ancient Greece and Rome. I've altered it slightly to show the ingredients I used.
Ingredients
• 120g black olives
• 120g green olives
• 4 tbsp balsamic vinegar
• 4 tbsp olive oil
• 1 heaped tsp finely diced fennel root
• 1/2 level tsp ground cumin (optional)
• 2 tsp chopped fresh coriander
• 2 tsp dried fenugreek seed
• 3 tsp chopped fresh mint
Method
Chop the olives roughly and pour on the vinegar and olive oil. Prepare the herbs, chopping them finely if fresh, and add to the mixture. Place the olive relish in a sealable container and pour a little olive oil over the top. At this stage it can be eaten, as Cato firmly says, but it does improve with a few days’ marinating. Try it with pitta bread, accompanied by a sharp sheep’s cheese such as feta.
Much like the Greeks, the Romans were big fans of the humble olive and especially the oil that comes from them. Not only were they used during cooking, but the oil was also used as fuel for oil lamps and as a way of cleaning and moisturising the skin at the infamous Roman Baths.
Anyway, here's the recipe for olive relish, and if you love eating nothing but olives then this is the one for you! It's another one from Cook a classical feast: nine recipes from ancient Greece and Rome. I've altered it slightly to show the ingredients I used.
Ingredients
• 120g black olives
• 120g green olives
• 4 tbsp balsamic vinegar
• 4 tbsp olive oil
• 1 heaped tsp finely diced fennel root
• 1/2 level tsp ground cumin (optional)
• 2 tsp chopped fresh coriander
• 2 tsp dried fenugreek seed
• 3 tsp chopped fresh mint
Method
Chop the olives roughly and pour on the vinegar and olive oil. Prepare the herbs, chopping them finely if fresh, and add to the mixture. Place the olive relish in a sealable container and pour a little olive oil over the top. At this stage it can be eaten, as Cato firmly says, but it does improve with a few days’ marinating. Try it with pitta bread, accompanied by a sharp sheep’s cheese such as feta.
I sliced the Roman bread thinly, placed on a baking tray and then drizzled olive oil over it. I then toasted it in the oven heated to 200C for 10 minutes and topped it with the olive mix. We finally finished the Columella salad today!
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