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Epityrum album nigrum variumque sic
facito
Ex oleis albis nigris
variisque nucleos eicito. Sic condito. Concidito ipsas, addito
oleum, acetum, coriandrum, cuminum, feniculum, rutam, mentam.
In orcuam condito, oleum supra siet. Ita utito.
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Epityrum of green, black and varicoloured
olives
is made like this
Remove the kernels from green, black or
varicoloured olives. Season them as follows: chop them up, add oil,
vinegar, coriander, cumin, fennel, rue, mint. Put them in a jar, with
olive oil on top. Ready to use.
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Notes
This is a very tasty 'tapenade' and attractive
as well, because of the contrast between green and black. It is important
to take good quality olives. Especially the black ones should be naturally
ripened and preserved in salt, not the pitted ones you buy in a jar under
liquid: those are artificially coloured, unripe olives and taste like
cardboard. Chop the olives apart from each other to preserve the original
colours as long as possible. Mix the herbs in a manner that none of the
individual tastes dominates the others. The vinager -use sparingly!- attributes
a freshness, that puts this dish in the right place, the gustatio.
With the indication
'variisque' olives are meant, that are beginning to ripen, which
can make them look half black, half green. Those are, unfortunately, not
available where I live. Neither are fresh olives, which is a pity as well,
because this recipe is in all probability meant for freshly harvested
olives. Our pursuit of authenticity has its limitations.
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