Yield > 1
Servings
Keys : Spanish Spain European Mediterranean
Ingredients :
2 kg Olives
1 head of garlic
1 x Red paprika (fresh one)
= pimienta colorada
picona = (foodwinos you
know well)
1 x Spoon pimenton = red
powder paprika)
1 x Spoon cumins
1 sm Buquet of parsley
Vinegar
Olive oil
Oregon
Thyme
Method :
• *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 4/5 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 3/4
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 3/4 parts + laurel, oilve,
vinegar, water... keeping the olives in this sauce for
some days before serving
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