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Olivarum Conditurae (Olive and Celery Tapenade)

Olivarum Conditurae (Olive and Celery Tapenade) is a traditional Ancient Roman recipe for a blended paste of leek, olives, celery and garlic served as a starter or a snack. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Olivarum Conditurae.

prep time

15 minutes

cook time

10 minutes

Total Time:

25 minutes

Serves:

8

Rating:

Tags : Vegetable RecipesAncient Roman Recipes

Original Recipe

Olivarum Conditurae (from Columella's de Re Rustica)

Olivarum Conditurae: Acerbam pauseam mense Septembri vel Octobri, dum adhuc vindemia est, contundere; et aqua calida paululum maceratam exprime faeniculique seminibus et lentisci cum cocto sale modice permixta reconde in fideliam et mustum quam recentissimum infunde; tum fasciculum viridis faeniculi superpositum merge, ut olivae premantur et ius superemineat. Sic curata oliva tertio die possis uti.


Lucius Junius Moderatus Columella (4 CE to circa 70CE) was a Roman writer on agriculture, who after a career in the army (as a tribune in Syria c. 35CE) took-up farming. He is best known for his twelve-volume de Re Rustica (On Argiculutre) which has been completely preserved.

Translation

Yet most people finely chop leeks, rue and mint, together with young celery, and mix these with crushed olives. Then add a little peppered vinegar and a little more honey or honeyed wine, drizzle with green olive oil and so cover with a bunch of green celery.

Modern Redaction

Ingredients:

1 leek
Sprig of rue
3 mint leaves
2 sticks celery
2 tbsp white wine vinegar
1 tbsp honey
60ml olive oil
150g whole green olives
4 cloves garlic
Pepper

Method:

Trim wash and finely slice the leek and parboil for five minutes. Roughly chop the herbs and place in a blender along with the leek and the liquid ingredients. Blend into a smooth paste.

Tip the paste from the blender into a bowl. Stone the olives and chop finely, adding to the bowl. Crush the garlic with the flat of a knife and chop finely, adding this to the bowl as well. Season with salt and pepper and mix well. Keep in the fridge until needed.

This mixture can be served as a dip or can be used as one of the main ingredients in Pompeiian Pizza.