INGREDIENTS

• 200 gr Green OLIVES FROM SPAIN (Pitted and drained)
• 3 pcs green bell peppers (roughly chopped)
• ½ cup fresh chopped coriander
• 5-7 pcs garlic (clove, minced)
• 1 ½ tsp salt
• 2 tbsp apple cider vinegar or white vinegar
• 4 tbsp extra virgin olive oil
• 1 tsp cumin (ground)
• ½ slice of bread (torn into small pieces)

• 200 gr black OLIVES FROM SPAIN (Pitted and drained)
• 3 pcs red bell peppers (roughly chopped)
• 8-10 garlic (cloves, minced)
• 2 pcs small red chillies (chopped)
• 1 ½ tsp sea salt
• 2 tbsp red wine vinegar
• 4 tbsp extra virgin olive oil
• 1 tsp ground cumin
• ½ slice of bread (torn into small pieces)

PREPARATION

• Keep the drained green olives in a bowl and the black olive in another bowl.
• Using a blender, blend all the ingredients for the green mojo until everything is thoroughly broken down to get a medium thick sauce. Pour the green mojo sauce over the green olives. Stir them together and serve.
• Do the same with the red mojo, blend all the ingredients with the blender until everything is thoroughly broken down and you get a medium thick sauce. Pour the green mojo sauce over the black olive. Stir them together and serve.
• Can be kept in the refrigerator for a week.