Farofa from Fogo de Chão

serves many, as a seasoning
Ingredients
1/4 c vegetable oil
3 strips bacon, cut into small pieces
1 small Brazilian sausage, cut into small pieces
3/4 c finely diced white onion
2 tbsp butter
1/4 c green olives, finely-chopped
1/2 tbsp kosher salt
2 1/2 c yuca flour
1/4 c fresh parsley, chopped
Method
Pour oil into a heavy skillet and heat. Add the chopped bacon and sausage, and cook for eight to ten minutes, or until golden brown. Add in diced onions and cook for four to five minutes, until translucent. Add butter, green olives, and salt, and mix until butter starts to melt. Turn heat to low. Throw in yuca flour and mix all ingredients. Cook, stirring constantly, for four to five minutes, or until toasted. Remove the mixture from heat and mix in chopped parsley. Let it all cool at room temperature.
To serve: Spoon onto rice and beans or churrasco as a heavy, flavorful seasoning.