Many European dishes were prepared in the Philippines and became beloved both by the expatriates and by the native Filipinos during the centuries that the the Spaniards occupied the islands.
This recipe for Aceitunas Aliniadas (aceitunas aliñadas) treats was used by the nuns of Santa Clara for making the jarred olives that were Christmas gifts to the Spanish friars. Yes, the olives were imported because they do not grow natively in the tropics.
4 cups green olives (preferably big ones)
1 cup olive oil for sautéing
2 cups native onions
2 big heads garlic
sugar to taste
native vinegar to taste
achuete (enough to achieve desired color)
biskotso (toasted American bread, eight slices)
Pound biscocho finely then set aside.
Pound the garlic (leave one segment) and a handful of small onions separately. Set aside.
Soak achuete in water. Strain the olives and set aside the brine. If you are using big ones, make an incision on each olive with a sharp knife.
Mix bizcocho, part of the macerated garlic, the macerated onions, a little vinegar and sugar (to taste) with the brine. A little water may be added.
In a big frying pan, heat olive oil. Fry one segment of garlic until black, remove garlic from pan then let oil cool a bit.
Saute garlic. When brown, add the onions and the brine mixture. When it boils put in olives and then the onions. Cool and pack in sterile jars.