Prep 3 mins
Cook 6 hrs
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.
- 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)
- Puree the olives, onion, garlic, mint leaves, oil, fennel seeds, cumin, and coriander in a food processor until smooth.
- Place the puree in a serving bowl, cover with plastic wrap, and set aside at room temperature for at least 6 hours.
- Before serving, stir well, top with the minced herbs, and place on a plate with the warm pita bread sections.