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Olives with Fresh Bay Leaves

Any olives can be used, but the combination of manzanilla, Cerignola, and Arbequina is especially nice.

  • Servings: 12
  • Yield: Makes 6 cups

Photography: EARL CARTER

Source: Martha Stewart Living, September 2008


  • 2 cups manzanilla olives
  • 2 cups Cerignola olives
  • 2 cups Arbequina olives
  • Fresh bay leaves


  1. Place each variety of olive in a separate dish. Add bay leaves, and serve.

Cook's Notes

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.

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