Epityrum was originally a Greek dip, which was adopted by the Romans. There are two recipes that survive, quoted in Cato (De Agricultura 119), and Columella (De Re Rustica 12:49:5 and 12:49:9), as well as mentioned as a common dip in Sicily by Varro (De Lingua Latina 7:86). The word Epityrum means "Over Cheese", because the Greeks and the Romans ate this dip or paste together with cheese. This is a great dip to serve during the Passover Seder as an authentic dip to dip Matza (Unleavened Bread) and Maror (Bitter Herbs) into. The specific recipe below for Epityrum is based on Columella (12:49:5).
- 1 cup Green Olives (Pitted)
- 1 tbsp Leek (Raw)
- 1 tsp Rosemary (Leaves, Fresh)
- 0.5 tbsp Parsley (Leaves)
- 8 leaves Mint (Fresh)
- 1.5 tbsp Wine Vinegar
- 0.5 tsp Black Pepper (Coarsely Ground)
- 2 tsp Honey (Liquid)
- 2 tbsp Olive Oil (Extra Virgin)
- Combine all of the ingredients in the food processor and pulse until a finely chopped mixture is achieved. For a more authentic...
- Get the full instructions at Ancient Recipes – Recreating Recipes of the Bible, Talmud and Biblical LandsEmailFacebookPinterestRSSTwitter