Aceitunas alinadas (olives in oil)
1 Servings
Ingredients
| Quantity | 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