Olives in Oil (Aceitunas Alinadas)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1-1/2 cups N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 cups unpitted green Spanish olives in brine, drained and rinsed 1/2 cup pure Spanish olive oil 2 tablespoons red wine vinegar
1 bay leaf, broken into pieces 1 clove garlic, unpeeled and crushed freshly ground black pepper to taste
peel of 1 lemon, without the white pith, whole or in large pieces 1/2 teaspoon cumin seed, optional



1 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.

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