Cold Meat with Olive

Name: Cold Meat with Olive
Yield: 6
Ingredients: 1 cup of olive oil; 1 cup of brine from olives; 1 cup of vinegar; 1/4 cup of lemon juice; 2 tablespoons of oregano; 1 tablespoon of thyme; 300g of green olive diced; 2 large onions, finely chopped; 1.5kg of lizard meat (lizard); Salt and black pepper to taste

1
1 cup of olive oil
2
1 cup of brine from olives
3
1 cup of vinegar
4
1/4 cup of lemon juice
5
2 tablespoons of oregano
6
1 tablespoon of thyme
7
300g of green olive diced
8
2 large onions, finely chopped
9
1.5kg of lizard meat (lizard)
10
Salt and black pepper to taste

Ingredients

1
1 cup of olive oil
2
1 cup of brine from olives
3
1 cup of vinegar
4
1/4 cup of lemon juice
5
2 tablespoons of oregano
6
1 tablespoon of thyme
7
300g of green olive diced
8
2 large onions, finely chopped
9
1.5kg of lizard meat (lizard)
10
Salt and black pepper to taste

Directions

1
1
2
In the evening, season the lizard with salt and black pepper
3
In a pressure cooker, place the thyme and water over medium heat
4
Add the lizard and fry for 15 minutes, turning occasionally until it's well browned
5
Drain excess fat and add vinegar
6
Complete with cold water to cover the meat
7
Close and cook for 45 minutes
8
2
9
Turn off the heat and let the pressure cooker stand
10
Remove the lizard from the cooker and let it cool
11
Wrap the meat in aluminum foil and refrigerate for 24 hours
12
3
13
The next day, mix the olive oil, oregano, brine from olives, lemon juice, green olives, and onions in a bowl
14
Season with salt and black pepper to taste
15
Cut the lizard into thin slices
16
Assemble the sliced meat on a platter, alternating it with the sauce
17
Cover and refrigerate for another 24 hours
18
Serve as 'finger food' or use as a sandwich filling.