The culinary world of ancient Rome was as rich and diverse as the Empire itself, and one of the gems of this era’s cuisine is Epityrum, a flavorful olive spread that has been enjoyed for centuries.
Simple yet elegant, Epityrum showcases the enduring importance of olives in Greco-Roman culture, while offering a tantalizing taste that connects us to the past.
Origins and Historical Context
Epityrum is a recipe documented in De Re Rustica by Columella and De Agri Cultura by Cato the Elder. Columella and Cato’s works serve as one of the most comprehensive guides to Roman agriculture, offering insight into how food was grown, prepared, and enjoyed.
In his writings, Columella detailed methods for marinating and preserving olives, revealing the ingenuity of ancient Roman cuisine. Epityrum was a versatile spread, typically made with chopped or mashed olives, herbs, vinegar, and olive oil, and served as an accompaniment to cheese or bread.
The word “Epityrum” itself has its roots in Greek, meaning “on cheese” (ἐπὶ τυρόν, epi tyron). This etymology hints at how the dish was traditionally enjoyed: olives served alongside or spread over cheese, creating a perfect harmony of flavors. The combination of olives and cheese was popular in Greco-Roman society and reflected the culinary sophistication of the Mediterranean region.
The Importance of Olives in Greco-Roman Society
Olives were a fundamental part of daily life in ancient Greece and Rome, revered not only for their culinary use but also for their economic and cultural significance. Olive oil, known as “liquid gold,” was a staple in the diet, used in cooking, as a condiment, and even for lighting lamps.
The olive tree itself was a symbol of peace and prosperity, deeply embedded in mythology and revered as sacred, especially in Greece, where the goddess Athena was said to have gifted the olive tree to the people of Athens.
For the Romans, the cultivation of olive groves was an essential part of agricultural life, and olives were consumed in many forms—salted, marinated, or as a flavorful spread like Epityrum. This spread not only added a burst of taste to meals but also preserved olives for long-term use, demonstrating the resourcefulness of Roman culinary practices.
Epityrum Recipe
Ready to try a taste of ancient Rome? Here’s how you can make Epityrum at home:
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Epityrum (Olive Tapenade)
Ingredients
- 2 cups mixed olives green, black, or Kalamata, pitted and roughly chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic finely minced
- 1 teaspoon chopped fresh herbs such as thyme, oregano, or rosemary
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon crushed fennel seeds optional
- Salt to taste
- Cheese like feta or goat cheese and crusty bread, for serving
Instructions
- Prepare the Olives: If the olives have pits, carefully remove them. Roughly chop the pitted olives and place them in a mixing bowl.
- Season and Mix: Add the minced garlic, chopped herbs, black pepper, and crushed fennel seeds (if using) to the olives. Drizzle the olive oil and red wine vinegar over the mixture.
- Combine and Adjust Seasoning: Mix everything thoroughly, ensuring the olives are well-coated with the herbs, vinegar, and oil. Taste and add salt if necessary (some olives may already be quite salty).
- Serve: Spread the Epityrum over cheese or serve alongside crusty bread. It can be made ahead of time and stored in the refrigerator for up to a week, allowing the flavors to meld together.
Video
Notes
- Olive Variety: Feel free to experiment with different types of olives for a more complex flavor profile. Kalamata and green olives work well together, but you can adjust based on your taste preference.
- Herb Substitutions: If you don’t have fresh herbs, dried herbs can be used in smaller quantities. Adjust to taste, but remember that dried herbs are more concentrated in flavor.
- Make-Ahead Tip: This spread tastes even better when made a day in advance, as the flavors have time to meld. Store it in an airtight container in the refrigerator, and let it come to room temperature before serving.