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Oleum Liburnicum Sic Facies (Liburnian Oil is Made Thus)
Oleum Liburnicum Sic Facies (Liburnian Oil is Made Thus) is a traditional Ancient Roman recipe for a classic method of making replica Libernian oil (judged to be the best type) from a base of inferior Spanish olive oil. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Liburnian Oil is Made Thus (Oleum Liburnicum Sic Facies).
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Serves:
16
Rating: 
Tags : Vegetarian RecipesSpice RecipesHerb RecipesAncient Roman Recipes
Original Recipe
Oleum Liburnicum sic facies: In oleo Hispano mittes helenium et cyperi et folia lauri non vetusta, tunsa omnia et cribellata, as levissimum pulverem redacta, et sales frictos et tritos, et per triduum vel plus permisce diligenter. post haec aliquanto tempore patere requiescere, et Liburnicum omnes putabunt.
Translation
Liburnian Oil is Made Thus: To Spanish oil add elcampane, cyperus and fresh laurel leaves. First pound all the ingredients [together in a mortar] then pass through a sieve. Reduce to a very fine powder and add salt that has been rubbed and ground. Blend carefully for three days or more. Let it sit for some time and all judge it to be Liburnian.
Modern Redaction
Liburnian Olive oil is an olive oil that was (and still is) produced in modern day Croatia. The oil is flavoured with natural herbs that grow amongst the olive trees. This recipe is for producing a copycat version of that famous oil (which is still available to this day).
Ingredients:
2l extra-virgin Spanish olive oil
1/2 tsp ground elcampane root
1 tsp ground dried and ground galingale root (or substitute 1/2 the amount of dried galangal)
3 dried bayleaves, crumbled
1/2 tsp fine sea salt
Method:
Combine the ground elcampane, ground galingale and crumbled bayleaves in a mortar. Pound very finely then add the sea salt and pound once more. Pass through a fine-meshed sieve (discard any large pieces) then mix the very fine powder with the olive oil.
Pour into a jar and stopper securely. Allow to infuse for three days, agitating the jar each time you pass to mix the ingredients during this time. After this, allow the jar to settle until the powders fall to the bottom. Carefully decant the oil from the top and store carefully for use. This will give a finely-flavoured olive oil that is excellent for salads and dressings.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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