Unpitted green Spanish olives in brine, drained and rinsed
1/2
c
Oil, olive; spanish
2
tb
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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