CalzinoCapo.com

Site Search:
 
      Home     Recipes     Store

Aceitunas Alinadas (Olives in Oil)


Home | Recipes | A
Cuban

Ingredients:

  • 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

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
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip