Preparation
In a bowl we put the olives, the minced garlic cloves and the chopped onion. then we add the extra virgin olive oil with a little thyme and rosemary.
let everything marinate for a day. After this time we remove the bones from the olives and we pass everything through a mincer.
served with slices of toast. Any young white or red wine from the Andalusian designations of origin is perfect to accompany this magnificent aperitif.
let everything marinate for a day. After this time we remove the bones from the olives and we pass everything through a mincer.
served with slices of toast. Any young white or red wine from the Andalusian designations of origin is perfect to accompany this magnificent aperitif.
Ingredients
- 250 gr. of black olives.
- 2 cloves of garlic
- rosemary and thyme.
- 1 spring onion.
- 1 glass of extra virgin olive oil
- Salt.
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