Name: Aceitunas Alinadas (Olives in Oil)
Ingredients: 1 1/2 c 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

CATEGORY	CUISINE	TAG	YIELD
	Cuban	Cuba, Update, Archived	1	Servings

INGREDIENTS

1 1/2	c	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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