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Add a photoServings: 12
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 pwdr paprika)
- 1 x Spoon cumins
- 1 sm Buquet of parsley
- Vinegar
- Extra virgin 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 in a little of water... Add in 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 12 servings | |
| Calories 1474 | |
| Calories from Fat 1500 | 102% |
| Total Fat 166.67g | 208% |
| Saturated Fat 23.02g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 3mg | 0% |
| Total Carbs 0.08g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.01g | 0% |
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