Olives with herbs
SOURCE Roman Cooking During the Occupation of the British Isles
100g/3 oz whole green olives
100g/3 oz whole black olives
1 tsp cumin
½ tsp fennel seeds
A bunch of fresh coriander leaves
A sprig of rue
2 or 3 mint leaves
2 tbsp olive oil
3 tbsp white wine vinegar
Grind the cumin and fennel seeds
Finely chop the coriander, rue and mint.
Stone and then chop the olives.
Mix all ingredients in a bowl
Serve.
NOTE : Good as a spread with deviled ham or chicken salad sandwiches.