Aceitunas Con Mojo (Olives W/mojo Sauce)

         Yield: 1 Servings
Categories: Spanish

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