Aceitunas con mojo (olives w/mojo sauce)

Yield: 1 Servings

Measure Ingredient
2 kilograms Olives
1 \N Head of garlic
1 \N Red paprika (fresh one) = pimienta colorada picona = (foodwinos you know well)
1 \N Spoon pimenton = red powder paprika)
1 \N Spoon cumins
1 small Buquet of parsley
\N \N Vinegar
\N \N Olive oil
\N \N Oregon
\N \N Thyme

*this mojo sauce I have already supplied. it is very easy.

Note this pre-arrangements: clean olives, make 3 short cuts in olives from top to bottom, very simple. Put the oilives in water with salt during 10/14 days for purging, have a look every ⅘ days. After this process, get the olives out of water and put them in a recipient...- In a mortar make a sauce with all ingredients excluding oregon and thyme.

This must be well mashed. Put olives in a recipent where you are going to keep for serving and add a little of water... Add the above sauce -mojo- and cover the olives with oregon and thyme... Wait ¾ days to taste...

We do from our olive tree the same, but we mash the olives with a kitchen wooden hammer, olives are covered with a clean rag... keeping them in water with 1 lemon in two parts, with laurel, pepper grains, for 10/14 days... the same as baove.

The sauce is a little different: Garlic + black pepper + oregon + thyme + some almonds very well mashed + 1 lemon in ¾ parts + laurel, oilve, vinegar, water... keeping the olives in this sauce for some days before serving

Posted to FOODWINE Digest 26 October 96 Date: Sun, 27 Oct 1996 09:20:46 +0100 From: Pedro Carroquino <supplies@...>

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