Ingredients Jump to Instructions ↓

  1. 1/2 cup pitted kalamata olives

  2. 1/2 cup chopped fresh parsley

  3. 1 tablespoon chopped fresh mint

  4. 2 cloves garlic

  5. 1 tablespoon crushed red chile flakes

  6. 1 teaspoon ground coriander

  7. 1 teaspoon smoked paprika

  8. 1/2 teaspoon ground cumin

  9. 1 1/4 cups extra-virgin olive oil Queso Fresco:

  10. 1/4 cup vegetable oil

  11. 8 pieces (1 x 3 x 1/2-inch rectangles) queso fresco or queso blanco cheese Salt and pepper, to taste

  12. 8 lemon wedges

  13. 16 caperberries

Instructions Jump to Ingredients ↑

  1. For the Mojo: In a food processor, combine all the ingredients and process until finely chopped. Set aside. For the Queso Fresco: In a cast-iron skillet, heat the vegetable oil over medium-high heat. Sprinkle the cheese with salt and pepper and add it to the skillet. Sear each cheese slice for about 1 minute on each side. The cheese will soften, but hold its shape. To serve the tapas, transfer the seared cheese slices to a serving platter. Top with the black olive mojo. Garnish with the lemon wedges and caperberries.


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