Some recipes just stick with you. Not because they’re flashy or new, but because they feel like they’ve always belonged. Epityrum is one of those.
It’s this bold, herby olive spread from ancient Rome that somehow still fits perfectly on a modern snack board or dinner table.
I made it once out of curiosity—mostly just had the ingredients lying around—and now I make it every time I’ve got company. Or honestly, just when I want something flavorful that takes almost no effort.
It’s rustic, fresh, and completely addictive.
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What Makes Epityrum So Good
At first glance, it looks like another tapenade. But this one’s different. Where most olive spreads lean heavy on salt and brine, epityrum brings in herbs—lots of herbs.
Mint, cilantro, fennel, a little cumin, even rue if you’ve got it (or something close). It’s got depth without being muddy. Bright but still grounded.
You mash it up with some olive oil, a splash of red wine vinegar, and suddenly the whole thing just wakes up. It’s sharp, rich, and earthy all at once. And honestly—it tastes even better the next day.
How I Like to Serve It (And Why It Works Every Time)
This stuff is crazy versatile. I’ve served it spread over warm sourdough, next to goat cheese, piled onto grilled chicken—heck, I’ve even stirred it into pasta salad. And it always works.
Here’s a few things I’ve done:
- Smeared on toast with a drizzle of olive oil
- Layered with soft cheese on a board with dried fruit and nuts
- Spooned over roasted veggies or lamb (really good with grilled eggplant)
- Mixed into couscous or grain bowls—adds a punch without much effort
- As a dip with pita or fresh-cut veggies when I don’t feel like cooking at all
And if you’re having folks over? Let it sit in the fridge overnight—the flavors mellow out and blend together in the best way.
Texture’s Up to You
This one’s flexible. You can keep it chunky, like a rustic relish. Or mash it with a fork till it’s spreadable. Want it smoother? Throw it in the food processor with a splash more oil.
I’ve done all three depending on what I’m serving it with. Sometimes I leave it coarse and toss it into a warm pasta bowl. Other times I blend it and use it almost like a pesto.
There’s no wrong way here.
Easy Tweaks That Don’t Mess It Up
One of the things I love about epityrum is how forgiving it is. You can swap stuff in and out, depending on what’s in the fridge or garden.
- Can’t find rue? Try fresh tarragon or just a pinch of rosemary
- No mint? Basil or parsley steps in just fine
- Skipping cheese? It’s great on its own, especially with grilled flatbread
- Low-carb option? Spoon it into grilled mushrooms or zucchini boats
- Keto-friendly version? Use it with cheese crisps, or even in deviled eggs
- Need it vegan? It already is—just don’t add cheese on the side
It’s the kind of recipe that invites you to play with it.
Why It’s More Than Just a Spread
Epityrum is one of those recipes that captures the spirit of the Mediterranean—fresh ingredients, simple prep, bold flavors. Nothing fussy. Just real food that does what it’s supposed to: taste good and bring people together.
And it’s cheap to make. Olives, herbs, oil, vinegar—probably stuff you’ve already got. No gadgets, no cooking, barely any cleanup.
It’s great for a last-minute snack board, but it also holds up as a go-to side or flavor booster all week long. Once you’ve made it, you’ll start finding all sorts of uses for it.
Epityrum Olive Relish Recipe
Equipment
- Chef’s knife or food processor (for chopping/mashing olives)
Ingredients
Basic Version:
- 1½ tablespoons finely chopped fresh cilantro
- 1½ tablespoons chopped fresh fennel leaf
- 1½ tablespoons chopped fresh mint
- 2 teaspoons chopped rue fresh or dried (see Note below)
- 1 teaspoon ground cumin
- 2 tablespoons red wine vinegar
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 2 cups pitted, brined green and black olives (e.g., Cretan green or Kalamata)
- Mild goat cheese and bread for serving, optional
Variation (Rue-Free):
- Substitute rue with 2 teaspoons fresh chopped tarragon
Instructions
- In a small bowl, combine cilantro, fennel, mint, rue (or tarragon), and cumin.
- Pour in the red wine vinegar and olive oil over the herbs and stir to mix well.
- Rinse the brined olives briefly in cool water, then pat dry thoroughly.
- Chop olives finely for a chunky relish or mash for a spreadable tapenade texture.
- Stir olives into the herb mixture until well blended.
- Cover and let the relish marinate overnight for best flavor, though it can be served after resting briefly.
- Serve with mild goat cheese and slices of bread, drizzled with extra olive oil if desired.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.