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Aceitunas Alinadas (Olives in Oil)

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  • 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