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My recipe
Canarian Style Pickled Olives
MOJO
- 1/2 cup lightly packed fresh parsley leaves, washed and dried
- 2-3 garlic cloves
- 1 tsp sea salt (to taste)
- 50 ml White Wine Vinegar
- 100 ml Extra Virgin Olive Oil (vegetable oil)
- 1-2 tsp sugar (optional)
- 100 ml water
- Pinch of Cayenne pepper
- Peel the garlic cloves. Combine all of the ingredients in a food processor and puree until fairly smooth.
- Fill the jar with the olives, pour the mojo over it, cover, shake well and marinate in a fridge at least 24 hours.
- Serve at room temperature with fresh white bread.
Thoughts and Ideas
If the sauce seems thick, thin with a little water. The olives will keep, covered in the refrigerator for up to 4 days.
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