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Garum – Roman Ketchup
Recipe from
Casa Moro
by Sam and Sam Clark
Ingredients
200
g
olives
a mixture of firm green and black/purple, stoned
1
garlic clove
crushed to a paste with salt
2
teaspoons
finely chopped fresh rosemary
2
teaspoons
finely chopped fresh oregano
4
salted anchovy fillets
finely chopped
1
tablespoon
sweet red wine vinegar
4
tablespoons
olive oil
Sea salt and black pepper to taste
Instructions
Finely chop the olives and place them in a bowl. Add the garlic, herbs, anchovies, and vinegar. Mix well and add the olive oil. Add black pepper and sea salt to taste. Serve over a grilled firm fish.