Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Aceitunas alinadas (olives in oil)   Yield: 1 Servings   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