Sapor Olivarum Caseique (a.k.a. Relish of Olives and Cheese)

Roman Olives


  • One can of extra large pitted black olives (6 ounces dry weight or 170 grams)
  • 2 tablespoons garlic flavored olive oil
  • 1 teaspoon dry Italian seasoning
  • 2 ounces Pecorino Romano cheese, finely shredded (the saltier the better; you could also use a good quality Parmesan, or a combination)

Drain the olives well. Chop them rather finely and place in a large bowl. Add the remaining ingredients and combine well. Cover and chill leftovers. Makes about 2 cups. Serve cold or at room temperature.

Serve with herby, garlicky crackers or bagel chips, pita chips or pita wedges. Sprinkle with garum if you want to do as the Romans do (or did…).

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