Check the farming manuals of Columella or Palladius -- well over a dozen different olive cures between the two of them. One in Columella includes instruction for making what looks like a Roman predecessor of tapenade -- chopped olives with rue and mint.
On Dec 6, 2013, at 4:28, Marianne Perdomo <marianne@...> wrote:
Any ideas or recipes for olive seasonings or marinades from ancient times? I have some fresh olives I've been soaking in water and they are begging to be put into their final yummyness :)