Aceitunas Con Mojo (Olives W/mojo Sauce)

Title:
Aceitunas Con Mojo (Olives W/mojo Sauce)

Yield:
1 Servings

Categories:
Spanish




Ingredients:





     2 kg Olives


     1    Head of garlic


     1    Red paprika (fresh one) =


          -pimienta colorada picona =


          -(foodwinos you know well)


     1    Spoon pimenton = red powder


          -paprika)


     1    Spoon cumins


     1 sm Buquet of parsley


          Vinegar


          Olive oil


          Oregon


          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 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


 


 Posted to FOODWINE Digest 26 October 96


 


 Date:    Sun, 27 Oct 1996 09:20:46 +0100


 


 From:    Pedro Carroquino