Recipe - Aceitunas Alinadas (Olives In Oil)

1 One half cup Unpitted green Spanish
olives in brine, drained
and rinsed
One half cup Oil, olive; spanish
2 tablespoon 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 One half 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