| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cuban | Archived, Cuba, Update | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Unpitted green Spanish |
| olives in brine drained | ||
| and rinsed | ||
| 1/2 | c | Oil, olive spanish |
| 2 | T | Vinegar, wine red |
| 1 | Bay leaf, broken into pieces | |
| 1 | Clove garlic, unpeeled and | |
| crushed | ||
| Pepper, black to taste |
INSTRUCTIONS
Peel of 1 lemon, without the white pith, whole or in large pieces 1/2 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 1 1/2 cups Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) ACEITUNAS ALINADAS Olives In Oil File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 157
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 597.1mg
Potassium: 1353.4mg
Carbohydrates: 34.5g
Fiber: 8.8g
Sugar: 19.8g
Protein: 7.7g