The Stewpot Recipe Gallery
Avem (Olive-stuffed Birds)
Tatiana Pavlovna Sokolova and Arwen Southernwood
Another recipe for birds: Stuff the stomach with crushed
fresh olives, sew up, and boil thus. Then remove the cooked olives.
[Giacosa, p. 112]
One whole chicken OR eight pieces of cut up chicken
3/4 - 1 cup assorted Greek olives, crushed
Wash chicken. If using a whole chicken, stuff the cavity
with the chopped olives; if you wish, sew the cavity closed. Coat
whole chicken or pieces liberally with olive oil and sprinkle generously
with salt (note that if olives seem salty, you may wish to omit additional
salt). Place in roasting pan (if using chicken pieces, layer them
in the pan with the olives) and roast at 375 degrees F for approximately
one hour, or until done.
Number of Servings
The original recipe calls for the olives to be removed from
the birds after cooking; however, I have chosen to serve them with the
meat, for diners to eat or discard as they wish.
This recipe can be used with just about any type of poultry, but is
especially good with quail.
Giacosa, Ilaria Gozzini (Herklotz, Anna, translator). A Taste of Ancient
Rome. The University of Chicago Press, Chicago and London, 1992.
Vehling, Joseph Dommers (translator). Apicius: Cookery and
Dining in Imperial Rome. Dover Publications Inc., New York, 1977.
Date Of Redaction
January, 2002; revisited March, 2003.