| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | Spanish | 1 | Servings | |
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 | Buquet of parsley | |
| Vinegar | ||
| Olive oil | ||
| Oregon | ||
| Thyme |
INSTRUCTIONS
= 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 <supplies@EXT.STEP.ES>
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Nutrition (calculated from recipe ingredients)
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Calories: 2562
Calories From Fat: 2034
Total Fat: 237.5g
Cholesterol: 0mg
Sodium: 17538.2mg
Potassium: 195.1mg
Carbohydrates: 125.6g
Fiber: 64.8g
Sugar: <1g
Protein: 14.1g