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.

Ingredients

  • 250 gr. of black olives.
  • 2 cloves of garlic
  • rosemary and thyme.
  • 1 spring onion.
  • 1 glass of extra virgin olive oil
  • Salt.