Aceitunas alinadas (olives in oil)

1 Servings

Ingredients

Quantity	Measure	Ingredient
1½	cup	Unpitted green Spanish olives in brine, drained and rinsed
½	cup	Oil, olive; spanish
2	tablespoons	Vinegar, wine, red
1	each	Bay leaf, broken into pieces
1	each	Clove garlic, unpeeled and crushed
		Pepper, black; to taste

Directions

Peel of 1 lemon, without the white pith, whole or in large pieces ½ teaspoon cumin seed, optional Mix all the ingredients together in a nonreactive bowl, cover, and refrigerate at least 2 days. Bring to room temperature before serving. The olives will keep, refrigerated, for several weeks. Makes 1½ cups Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) ACEITUNAS ALINADAS Olives In Oil