Herbed Olive Puree

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.

• Ready In: 6 hrs 3 mins
• Serves: 10

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.