4 inexperienced bananas, peeled and lower into 2” chunks
juice of 1 lime (2 tsp), divided
1 cup olive oil
⅓ cup white wine vinegar
1 small crimson onion, sliced (about 1 cup sliced)
2 bay leaves
1 tsp salt, extra to style
6 black peppercorns
½ cup pitted inexperienced Spanish olives
3 cloves garlic
1. Deliver a big pot of water to boil over excessive warmth, then add the bananas and 1 tsp of the lime juice; scale back warmth to medium and simmer till simply tender however nonetheless barely resistant when pierced with a fork, about 10 minutes. Drain the bananas and put aside.
2. Because the bananas simmer, put together the brine. In a skillet, heat the oil over medium warmth, then add the vinegar, onion, bay leaves, salt, and peppercorns. Simmer till the onions are beginning to soften, about 6 minutes, then stir within the garlic; simmer till the garlic is tender, 2 extra minutes, then take away from warmth.
3. In a big, heat-resistant mixing bowl, mix the bananas, brine, olives, and remaining 1 tsp of lime juice. Season with salt to style, then refrigerate in a single day to permit flavors to marry.