Mofongo with Spanish Olives

Mofongo with Spanish Olives, by Diana Rodriguez of Entre Compras y El Hogar.


Para leer en español da clic aquí

Hi my friends, I have received many requests to post my recipes in English, this is my first recipe, Mofongo with Spanish Olives. The mofongo is very famous in the Caribbean countries, my husband is Boricua and he loves this recipe, we like to accompany it with white jazmín rice and red beans.

This recipe is very economical, and easy to prepare,  you can add any ingredients that you like. But never omit the garlic, in order to maintain the authentic Latin taste of the mofongo.

For my family it’s very important to teach our children about our Hispanic culture and traditions, they enjoy helping in the kitchen and learning about our Latin recipes while listening to Salsa music.

For our family it is paramount to perpetuate our wonderful Hispanic culture and traditions.


I love to add yellow plantain, because they give it a more smooth and creamy texture, and the Spanish olives give a sour contrast to the sweet taste of the garlic.

Many studies found garlic supplementation reduced accumulation of cholesterol on the vascular walls, Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels and has been shown to prevent some complications of diabetes mellitus.

Olive tree parts, and olive oil, have a number of common phenolic compounds that might possess positive health effect to the human body, as well as a good source of Vitamin E.



4 Servings

  • 3 Green Plantains
  • 1 Yellow Plantains
  • 1/2 cup of Peanut oil
  • 5 cloves of garlic
  • 1/4 cup of spanish olives
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste.


  • Peel and cut plantains in small 1/2″ pieces.
  • Fry the plantains until golden yellow.
  • Place garlic, salt and pepper inside the pilon or mortar, and mash until the garlic has a paste texture.
  • Add the plantains and gently mash until all the ingredients has properly fussed.
  • Slice spanish olives and add to the mix.
  • Place the mofongo in the mold, press and remove once it’s shaped.
  • Plated and garnish.

*You can add meat, pork, chicken, sea food, chicharrón (Pork cracklings).







About Diana Rodriguez

Colombian, Mother, Wife and Blogger, She is the founder and creator of EntreComprasyElHogar,, creating recipes for the budget minded.
She’s defined as an enterprising woman who accomplished through publications methods on how the public can save and have a better quality of life. She likes to read, write, create recipes, crafts, beauty tips and shares a passion for photography. LATISM has recognized her as one of the Top Blogger for 2013, she was also invited to the United Nations as an influential voice in the Latino community.



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6 thoughts on “Mofongo with Spanish Olives”

  1. ¡Ahora estoy antojada de comer mofongo! Of course, this is coming from another Boricua who loves, loves mofongo!!! Thanks for the recipe!

  2. Pingback: Puerto Rican Food and Culture | Multicultural Kid BlogsMulticultural Kid Blogs

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