I had the pleasure of working with Helen Melser, cooking and photographing the recipes for her book, The Olive Tree in My Kitchen—a heartfelt homage to the humble yet versatile olive. Over the next few weeks, I’ll be sharing some of my favorite recipes from Helen’s book—starting with Epityrum, an ancient olive salad that’s as timeless as it is delicious.
Epityrum is a dish that takes us back to the days of Cato the Elder—a Roman who lived from 234 BCE to 149 BCE. Just think about it: we’re savoring a recipe that’s over two millennia old! It’s not every day you get to time-travel through your taste buds. This traditional preparation celebrates the earthy, briny flavors of olives, mingled with herbs like coriander, fennel, fresh cumin, and mint. Helen’s recipe offers a modern twist. She’s omitted rue, as it’s not exactly a pantry staple these days (though if you’ve got some growing in your garden, consider me impressed).
But here’s the best part: you won’t need to tell anyone how ancient this recipe is for them to fall in love with its flavours—just share it. This salad isn’t just a historical footnote; it’s genuinely delicious. It makes you wonder how such a fantastic dish ever slipped off our culinary radar.
Ancient Olive Salad
Ingredients
- 3/4 cup whole green olives
- 3/4 cup whole black olives
- 1 bunch fresh coriander or other herb/s of choice, stalks removed, chopped
- 2-3 mint leaves chopped
- 1/2 tsp crushed fennel seeds
- 2-3 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- 1/2 small red onion, finely chopped, optional
Method
Pit the olives, then finely chop and place in a bowl with the herbs , oil, vinegar and onion. Mix well, then cover and leave for several hours or overnight for the for the floors to blend. It will keep for 2-3 days in the fridge.
To serve
- Baby salads leaves
- Plant-based feta style cheese or your cheese of choice
Epityrum or Ancient Olive Salad perfect for a plant-based table. Serve with crusty bread or crackers, as a salad with other sharing plates, or in a picnic basket to be enjoyed outside.
Recipe, quotes and images from The Olive Tree in My Kitchen are shared with permission from the author, Helen Melser and the publisher, Bateman Books NZ.
It is World Olive Day on November 26th, a day established by UNESCO and the International Olive Council to highlight the cultural, economic, and environmental significance of olive trees. Over the next few weeks I will be sharing more olive centric recipes from Helen’s book. Subscribe below to receive these directly to your inbox and follow over on instagram.
