SC - Feeding Fighters

[Elaine Koogler]

There's also the possibility of using a tapenade made of olives.  I found
something that looks, smells and tastes like a tapenade in A Taste of Ancient
Rome...a recipe by Cato, that one of my protege's redacted.  It's called
"Epityrum", and the recipe is:

Make Green, black or varicolored epityrum in this way. Pit the green, black or
varicolored olives.  Season them thus:  Chop them, and add oil, vinegar,
coriander, cumin, fennel, rue and mint.  Put them in a small jar, with oil on
top and they are ready to use.

It's really good, especially when eaten with cheese.  We made a flat bread
similar to foccacia (from the same source), and served a kind of soft cheese
spread (same source) and this olive paste.  People loved it!

Kiri

Siegfried Heydrich wrote:

>     As a fighter, part time carpenter (in florida), and someone who takes
> his health seriously, I tried lots of different hot weather foods. What I've
> found that's just flat out organic rocket fuel are olives - ripe are good,
> brine cured are better, and oil cured are nothing short of awesome!
> Manzanilla olives are ok, but don't give you a shot of energy like the
> blacks. They're good thirst quenchers, though.
>     The oils metabolize very quickly, burn very hot,, and don't spike your
> insulin levels, so there's no crash. They contain high levels of the salts
> your body craves, and it's really easy to carry a small baggie full of them
> in your belt pouch. I've been able to fight all day on olives and gatorade
> and not get exhausted, while the guys doing the sodas and sandwiches were
> flaking out like new recruits at Paris Island.
>     If you want to vary it a bit, a nice antipasto (olives, peppers, salami,
> mozzarella, giardinera) is about the best all around hot weather nosh I've
> ever come across. And the second best is Gazpacho. Try it sometime when
> you're hot & tired.
>
>     Sieggy
>
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