Aceitunas Alinadas (olives In Oil) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Unpitted green Spanish olives in brine, drained and rinsed
1/2 cup: Oil, olive, spanish
2 tbsp: Vinegar, wine, red
1 each: Bay leaf, broken into pieces
1 each: Clove garlic, unpeeled and crushed
Pepper, black, to taste
Directions:
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
Source from luhu.jp
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
Source from luhu.jp