Side Pannel
Aceitunas Con Mojo (Olives W/mojo Sauce)
Aceitunas Con Mojo (Olives W/mojo Sauce)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Spanish
Ingredients List
- 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
Directions
*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
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
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
