Site Search:
      Home     Recipes     Store

Aceitunas Con Mojo (Olives W/mojo Sauce)

Home | Recipes | A


  • 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


*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>