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Prep Time: 3 Minutes Cook Time: 360 Minutes |
Ready In: 363 Minutes Servings: 10 |
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Original recipe by the Roman Statesman Cato the Elder in the second century B.C. Recipe modernization found in The Philosopher's Kitchen by Francine Segan. Ingredients:
1/2 cup oil-cured black olive, pitted |
1/2 cup large green olives |
1/4 cup sweet onion, chopped |
1 garlic clove, minced |
10 fresh mint leaves |
1/4 cup extra virgin olive oil |
1 teaspoon fennel seed |
1 teaspoon cumin, ground |
1 teaspoon coriander, ground |
1/4 cup minced assorted fresh herb, such as parsley, mint, and basil |
6 pita breads, warmed and cut into quarters (optional) |
Directions:
1. Puree the olives, onion, garlic, mint leaves, oil, fennel seeds, cumin, and coriander in a food processor until smooth.
2. Place the puree in a serving bowl, cover with plastic wrap, and set aside at room temperature for at least 6 hours.
3. Before serving, stir well, top with the minced herbs, and place on a plate with the warm pita bread sections.
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