I found this on a web page and the original author seems to want it posted on blogs as he was 80 years young when he posted this. Warning, I have not tried this recipe, but I think we will try converting it to 25% of the recipe below when we get back to seattle.
Ollie's is one of my favorite sauces for chicken and pork, it also works on salad type shrimp. I guess the best way to describe it would be a Carolina sauce. If you want to order some this is the link:
I had the privilege of eating at Ollie's many times before it closed. It was a landmark eatery in Birmingham Alabama, much like Carl's in Fredericksburg VA, (frozen custard), Homura's Saimin on Kauai or the Bar-B-Que Station in San Antonio.
This sauce was made in quantity for the restaurant to use on pork shoulders, sliced or chopped. It was given to me[the author] in 1968 by Philip Adrey (Dr. Gus’ cousin).
½ Cup Black pepper
1 Cup Granulated Garlic
1 Cup Dry Mustard
1 Cup Pickling Spice (tied in cheesecloth bag)
4 Cups Sugar
1 Box Morton’s Salt
3 Gal. White Vinegar
6 Gal. Water
1 Cup Paprika
1 Cup Oregano
2 Gal. Tomato Puree
1 Gal. Tomato Paste
1 Pound Oleo (Margarine)
10 oz Lemon juice
10 oz Worcestershire
1 Cup Red Pepper (try ½ cup and adjust)
Mix all ingredients together and simmer for 5 hours.
They also bottled this and sold it at the restaurant.