10/24: olive relish

I like making an olive relish based on an ancient recipe of Cato's.  But I don't make it very often; usually I need some sort of excuse/prompt/push to spend several hours cutting olives, fennel, and herbs into little bits.  Today Chris and I hosted an ancient/modern Mediterranean potluck at school, so I had my excuse.  And one student said he loved it because it reminded him of the way his Lebanese mother prepares olives.