EPITYRUM
Rattle and chop the olives, possibly the biggest and dried (the "passolone" Sicilian, for example, or the like). Slowly add a little 'oil and a little' of vinegar. Then add a pinch of ruta (if available, otherwise you can replace it with a little parsley and celery leaves), coriander seeds, cumin, wild fennel, mint. Will be formed in this way a sort of pâté that can also be stored for longer time in a glass jar in the refrigerator. The epyterum can also be used mixed with whole olives always of the same type.
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