Honey and Flaxseed Confection – Chrysocolla, χρυσοκόλλα
Chrysocolla is a honey and flaxseed confection, mentioned by Athenaeus (The Deipnosophists 3:75 (111a)). This version uses hazelnuts as binding material and a great flavor enhancer.
Servings Prep Time
8people 5minutes
Cook Time Passive Time
15minutes 2hours
Servings Prep Time
8people 5minutes
Cook Time Passive Time
15minutes 2hours
Ingredients
  • 1cup HoneyLiquid
  • 1.5cups HazelnutsChopped Small
  • 1cup FlaxseedFinely Ground
  • 1/2cup Olive OilExtra Virgin
Instructions
  1. If you are using whole hazelnuts and whole flaxseeds, grind them up into very small pieces in the food processor.
  2. Combine all of the ingredients in a large saucepan and bring to a boil, while constantly mixing everything with a wooden spoon. Do not leave the saucepan on the fire unattended, because the honey will immediately burn.
  3. Reduce the heat and simmer for 15 minutes, while constantly mixing the mixture with a wooden spoon. After 15 minutes the mixture will become really thick and will taste less sweet than in the beginning.
  4. Pour the the mixture into a 10 inch ceramic pie pan. Smooth out the top surface of the cake with a metal spoon.
  5. Allow the cake to cool down and solidify for 2 hours. It can be placed in the refrigerator to speed up the process. Serve at room temperature.
Recipe Notes

For a more authentic taste use Extra Virgin Olive Oil from Greece, especially Crete. Just like wines, olive oil taste varies based on the variety of olives used and the region where they were grown. The Romans imported the majority of their olive oil from Greece, which was considered to be of the highest quality. A few different brands of Greek olive oil can be purchased in Whole Foods Supermarkets throughout the US.