| 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 |
sm |
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>
A Message from our Provider:
“Hurting? No one understands like Jesus”