Inspired by a recipe as old as time
“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.
Ingredients:
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
Fresh fennel
Fresh coriander
Fresh oregano
Fresh mint
A pinch of cumin powder
Preparing the relish:
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.
Serving the relish:
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.
