Recipe: Aceitunas Alinadas (Olives in Oil)
For 1 Persons
Category: Cuba, Update, Archived
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
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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