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Aceitunas alinadas (olives in oil)
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| Artist: |
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| Categories: |
Fish, Latin, North American, Seafood, South American |
| Yield: |
1 |
| Rating: |
0 |
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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 ea Bay leaf, broken into pieces | | | 1 ea Clove garlic, unpeeled and | | | -crushed | | | Pepper, black, to taste |
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Procedures:
| 1 | Peel of 1 lemon, without the white pith, whole or in large pieces ?teaspoon cumin seed, optional mix all the ingredients together in a nonreactive bowl, cover, and refrigerate at least 2 days. | | 2 | Bring to room temperature before serving. | | 3 | The olives will keep, refrigerated, for several weeks. | | 4 | Makes 1 ?cups mary urrutia randelman "memories of a cuban kitchen" (macmillan, 1992) aceitunas alinadas olives in oi |
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