2 kg olives
1 head garlic
1 hot red pepper
Wash the olives well and put them in a large screw-top jar. Put the garlic in a mortar with the hot red pepper, the chopped parsley, a little coarse salt, the tip of a teaspoon of cumin and the same amount of pimentón and pound together. Put the contents of the mortar into the jar and add an equal volume each of oil, vinegar and water.
Sprinkle the surface with oregano and thyme and leave to macerate for several days. Shake well before serving.
country : Canary Islands
course : side dish
source : The Best of Canary Island Cookery : Selected Recipes from the Canary Islands Including Desserts and Liqueurs / Felisa Vera, Remedios Sosa, Ana Leal, Yurena Díaz