Aceitunas alinadas (olives in oil)

Yield: 1 Servings

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
\N \N Pepper, black; to taste

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

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