Olivarum Conditurae
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Original RecipeOlivarum 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 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. TranslationYet 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 RedactionIngredients
1 leek 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. |
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Other recipes with olives and celery as primary ingredients: Tapeande Olusatra Puccia Olivarum Conditurae Focaccia with Rosemary Leaves and Olives Moroccan Chicken with Olives Olive Tortilla Five-hour Beef Stew Impala Epityrum Turkish Sea Bass Onion Salad with Honey Tybaris Libyan Olive Salad Tajine Msir Zeetoon Selleriesalat Moroccan Spiced Olives Coriander Chicken Greek Salad Spanish Omelette (French Style) Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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