Epityrum was originally a Greek dip, which was adopted by the Romans. There are two recipes that survive, quoted in Cato (De Agricultura 119), and Columella (De Re Rustica 12:49:5 and 12:49:9), as well as mentioned as a common dip in Sicily by Varro (De Lingua Latina 7:86). The word Epityrum means “Over Cheese”, because the Greeks and the Romans ate this dip or paste together with cheese. This is a great dip to serve during the Passover Seder as an authentic dip to dip Matza (Unleavened Bread) and Maror (Bitter Herbs) into.
For comparison I am quoting both Cato’s and Columella’s recipes.
Cato (De Agricultura 119):
Epityrum album nigrum variumque sic facito. Ex oleis albis nigris variisque nuculeos eicito. Sic condito. Concidito ipsas, addito oleum, acetum, coriandrum, cuminum, feniculum, rutam, mentam. In orculam condito, oleum supra siet. Ita utito.
Recipe for a confection of green, ripe, and mottled olives. Remove the stones from green, ripe, and mottled olives, and season as follows: chop the flesh, and add oil, vinegar, coriander, cummin, fennel, rue, and mint. Cover with oil in an earthen dish, and serve.
Latin Text and translation from Loeb Classical Library edition by W. D. Hooper
Columella (De Re Rustica 12:49:5)
At haec oliva per se parum iucunda est, sed ad eas condituras, quae lautioribus mensis adhibentur, idonea maxime est: nam cum res exegit, de amphora promitur et contusa recipit quamcumque volueris condituram. Plerumque tamen sectivum porrum et rutam cum apio tenero et mentam minute concidunt et contusis olivis miscent[ur], deinde exiguum aceti piperati et plusculum mellis aut mulsi adiciunt oleumque viride inrorant[ur]. Atque ita fasciculo apii viridis contegitur.
[Pausean olive] is especially suitable for the preparation of preserves which are served at the more sumptuous repasts; for, when required, it is taken out of the jar and, after being crushed, blends with any other seasoning you like. Most people, however, cut up finely leeks and rue with young parsley and mint and mix them with crushed olives; then they add a little peppered vinegar and a very little honey or mead and sprinkle them with a little green olive-oil and then cover them with a bunch of green parsley.
Latin Text from V. Lundström (1902-1917), translation from Cathy Kaufman, Cooking in Ancient Civilizations.
The specific recipe below for Epityrum is based on Columella (12:49:5).