Title: Aceitunas con mojo (olives w/mojo sauce)
 Categories: Spanish
      Yield: 1 Servings
 
      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