“Relish” has its roots in old French words meaning “give flavor to”, but a version of this condiment dates back to Ancient Greece, when olives provided relish and flavoring at Classical Greek banquets.
In Homer’s Odyssey, “an aged housekeeper had put out bread, adding many relishes, and encouraged all of them to taste all that was in the house”. The following recipe was inspired by a recipe from about 200 BC.
1 jar (200 gr / 7 oz) Latrovalis Sliced Kalamon Olives
1 jar (200 gr / 7 oz) Latrovalis Sliced Green Olives
2 tablespoons capers
1 red bell pepper
100 ml red wine vinegar
100 ml extra virgin olive oil
A pinch of cumin powder
Drain the olives well, but rinse out and keep the jar containers. Place the sliced olives in a bowl. Dice the red bell pepper, and add with the capers, the red wine vinegar and the extra virgin olive oil (the finest you can get your hands on).
Chop all the fresh herbs (they should add up to a cup) and add to the olives. Sprinkle with a pinch of cumin powder and mix the relish well. Divide the relish into two and spoon into the jars. Before sealing the jars, you can add a little extra olive oil. Store in the refrigerator for a few days to allow the flavors to blend.
The way you can serve your Latrovalis Olive Relish is limited only by your imagination. Serve it with pitta bread, accompanied by a sharp sheep’s cheese such as Feta Cheese. It is a perfect topping for crostini or pizza, and can be served as a condiment to enhance the flavor of fish, poultry, beef, or pork.
You can also add varying portions of Latrovalis Olive Relish to many of your baking creations such as bread, savory cakes and savory muffins. It will transform every recipe into a “Deelicious” and nutritious masterpiece fit for a banquet.