Con Mojo (Olives W/mojo Sauce)|
Aceitunas Con Mojo (Olives W/mojo Sauce)
2 kg Olives
1 Head of garlic
1 Red paprika (fresh one) =
-pimienta colorada picona =
-(foodwinos you know well)
1 Spoon pimenton = red powder
1 Spoon cumins
1 sm Buquet of parsley
*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
Posted to FOODWINE Digest 26 October 96
Date: Sun, 27 Oct 1996 09:20:46 +0100
From: Pedro Carroquino