Recipe - Aceitunas Con Mojo (Olives Wmojo 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
paprika)
1 Spoon cumins
1 small Buquet of parsley
Vinegar
Olive oil
Oregon
Thyme

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

Note this prearrangements: 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 Three fourths 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 Three fourths 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@EXT.STEP.ES