Aceitunas Alinadas

Ingredients

 * 1 1/2 cup Unpitted green Spanish olives in brine, drained and rinsed
 * 1/2 cup Oil, olive, spanish
 * 2 tbl Vinegar, wine, red
 * 1 Bay leaf, broken into pieces
 * 1 Clove garlic, unpeeled and crushed
 * Pepper, black, to taste

Directions

 * 1) 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.
 * 2) Makes 1 1/2 cups