Title: Aceitunas alinadas (olives in oil)
 Categories: Cuba, Update
      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