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Ingredientes
- 11/2 c. Unpitted green Spanish olives in brine, liquid removed and rinsed
- 1/2 c. Oil, olive, spanish
- 2 Tbsp. Vinegar, wine, red
- 1 x Bay leaf, broken into pcs
- 1 x Clove garlic, unpeeled and crushed
- Pepper, black, to taste
Direcciones
- Peel of 1 lemon, without the white pith, whole or possibly in large pcs 1/2 tsp. cumin seed, optional Mix all the ingredients together in a nonreactive bowl, cover, and chill at least 2 days. Bring to room temperature before serving. The olives will keep, refrigerated, for several weeks.
- Makes 1 1/2 c. Mary Urrutia Randelman "Memories of a Cuban
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 242 | 98% |
| Total Fat 27.34g | 34% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 13mg | 0% |
| Total Carbs 1.04g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.04g | 0% |
| Protein 0.12g | 0% |
