Paccasassi - Samphire in Extra Virgin Olive Oil, Rinci

Paccasassi or samphire is an aromatic herb that grows spontaneously along the Mediterranean Sea and coasts of Northern Europe and is also known as sea thistle or rock samphire. Its use dates back to ancient times and was even mentioned in Shakespeare`s `King Lear`. It is popular in Mediterranean cuisine. The cultivated herb is prepared according to an ancient recipe, whereby it is long marinated in wine vinegar and finally aged in extra virgin olive oil. Samphire in oil is extremely versatile and is excellent for imaginative appetizers or as a side dish or topping for high quality meat, salami and fish dishes. Perfect on its own on bread or with mortadella, it is excellent together with anchovies, smoked salmon and oysters. If the samphire has been eaten up, the leftover extra virgin olive oil can be used as a spicy dressing for salads and starters.