Aceitunas Con Mojo (Olives With Mojo Sauce) Recipe

• 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

1. *This mojo sauce I have already supplied.
2. it is very easy.
3. Note this pre-arrangements: clean olives, make 3 short cuts in olives from top to bottom, very simple.
4. Put the oilives in water with salt during 10/14 days for purging, have a look every 4/5 days.
5. After this process, get the olives out of water and put them in a recipient...-
6. In a mortar make a sauce with all ingredients excluding oregon and thyme.
7. This must be well mashed.
8. 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...
9. Wait 3/4 days to taste...
10. 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.
11. 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

olives, garlic, red paprika, red pwdr paprika, cumins, parsley, vinegar, extra virgin olive oil, oregon, thyme

Taken from cookeatshare.com/recipes/aceitunas-con-mojo-olives-with-mojo-sauce-62310 (may not work)