Ingredients[]
- 1 1/2 cup Unpitted Spanish green olives in brine, drained and rinsed
- 1/2 cup Spanish olive oil
- 2 tbl red wine vinegar
- 1 bay leaf, broken into pieces
- 1 clove garlic, unpeeled and crushed
- black pepper to taste
- Peel of 1 lemon, without the white pith, whole or in large pieces
- 1/2 teaspoon cumin seed, optional
Directions[]
- Mix all the ingredients together in a nonreactive bowl, cover, and refrigerate at least 2 days.
- Bring to room temperature before serving.
Notes[]
- This will keep, refrigerated, for several weeks.
- Makes 1 1/2 cups