• 1 1/2 cup Unpitted green Spanish 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


  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 will keep, refrigerated, for several weeks.
  2. Makes 1 1/2 cups
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