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Aceitunas alinadas (olives in oil)

Yield: 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 ea Bay leaf broken into pieces
• 1 ea Clove garlic

Instructions:

unpeeled and -crushed Pepper black; to taste 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

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