Aceitunas Alinadas (Olives In Oil) Recipe

• 11/2 c. Unpitted green Spanish olives in brine, liquid removed and rinsed
• 1/2 c. Oil, olive, spanish
• 2 Tbsp. Vinegar, wine, red
• 1 x Bay leaf, broken into pcs
• 1 x Clove garlic, unpeeled and crushed
• Pepper, black, to taste

1. Peel of 1 lemon, without the white pith, whole or possibly in large pcs 1/2 tsp.
2. cumin seed, optional Mix all the ingredients together in a nonreactive bowl, cover, and chill at least 2 days.
3. Bring to room temperature before serving.
4. The olives will keep, refrigerated, for several weeks.
5. Makes 1 1/2 c. Mary Urrutia Randelman "Memories of a Cuban

green spanish, oil, vinegar, bay leaf, clove garlic, pepper

Taken from cookeatshare.com/recipes/aceitunas-alinadas-olives-in-oil-62309 (may not work)