Cheese and olives from the jar
Fresh ewe's cheese marinated in olive oil and herbs, served with brined olives — fermented and salty provisions that keep long in a jar.
Fresh ewe's cheese marinated in olive oil and herbs, served with brined olives — fermented and salty provisions that keep long in a jar.
A foresighted god does not live by feasts alone: between two councils, one draws from the jar. Curdle the ewe's milk, salt it, roll it into balls and drown them under olive oil with a little fragrant herb; thus it keeps for moons. Beside it, olives cured in brine await their hour. That is enough to withstand a siege, or simply a long evening discussing the affairs of the world.
- •Ewe's milk — as available (cheese base)
- •Salt — generously (preservation)
- •Olive oil — to cover (preservation)
- •Olives — a jar (brined accompaniment)
- •Herbs (thyme, wild oregano) — a bunch (flavoring)
Cheese and olives from the jar
Fresh ewe's cheese marinated in olive oil and herbs, served with brined olives — fermented and salty provisions that keep long in a jar.
Why this dish? At the source of the two rivers, El's mythical dwelling, as in every Canaanite household, cheese and brined olives were kept in sealed jars to last through the seasons. These reserves fed the table between grand banquets.
A foresighted god does not live by feasts alone: between two councils, one draws from the jar. Curdle the ewe's milk, salt it, roll it into balls and drown them under olive oil with a little fragrant herb; thus it keeps for moons. Beside it, olives cured in brine await their hour. That is enough to withstand a siege, or simply a long evening discussing the affairs of the world.
Ingredients (period version)
- Ewe's milk — as available (cheese base)
- Salt — generously (preservation)
- Olive oil — to cover (preservation)
- Olives — a jar (brined accompaniment)
- Herbs (thyme, wild oregano) — a bunch (flavoring)
Ingredients
- Fresh ewe's cheese (young feta type) — 300 g (base)
- Extra virgin olive oil — to cover (approx. 25 cl) (preservation and binder)
- Brined olives — 150 g (accompaniment)
- Dried thyme and oregano — 1 tbsp (flavoring)
- Garlic — 2 cloves (aromatic)
Method
- Cut the cheese into cubes and place in a clean jar.
- Add the sliced garlic and herbs.
- Cover completely with olive oil and seal the jar.
- Let marinate in a cool place for at least 48 hours (and up to 3 weeks).
- Serve the flavored cheese and its oil with the olives and barley flatbreads.
How it was made : Milk (especially from sheep and goats) was turned into cheese and curds to preserve it, lacking refrigeration. Cheeses and olives were kept in brine or under oil in sealed jars, an essential preservation technique in the Levant. Olives, too bitter raw, had to be debittered by brining — an ancient regional skill.
The contemporary twist : Present the jar of golden oil as is at the table, herbs suspended, like a "jar from the source of the two rivers" for everyone to dip into.
Sources : N. MacDonald, What Did the Ancient Israelites Eat?, Eerdmans, 2008 · C. Grottanelli & L. Milano (dir.), Food and Identity in the Ancient World, Sargon, 2004
El · Charactorium