Olives with Fresh Bay Leaves
Any olives can be used, but the combination of manzanilla, cerignola, and arbequina is especially nice.
Photography: EARL CARTER
- 2 cups manzanilla olives
- 2 cups Cerignola olives
- 2 cups Arbequina olives
- Fresh bay leaves
Manzanilla, the most common type of olive, are brownish-green, firm, and briny. Cerignola are bright green, meaty, and sweet. Arbequina are green, with a fruity, peppery flavor.
Place each variety of olive in a separate dish. Add bay leaves, and serve.