Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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, 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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