*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
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|Serving Size: 1 Serving (2031g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2166 (85%)|
|Amt Per Serving||% DV|
|Total Fat 240.6g||321 %|
|Saturated Fat 32g||160 %|
|Monounsaturated Fat 177.5g|
|Polyunsanturated Fat 21.1g|
|Cholesterol 0mg||0 %|
|Sodium 17441.2mg||601 %|
|Potassium 174.9mg||5 %|
|Total Carbohydrate 126.4g||37 %|
|Dietary Fiber 64.1g||256 %|
|Sugars, other 62.3g|
|Protein 17g||24 %|
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Calories per serving: 2544
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