Olives with Fresh Bay Leaves

Name: Olives with Fresh Bay Leaves
Yield: Makes 6 cups
Ingredients: 2 cups manzanilla olives; 2 cups Cerignola olives; 2 cups Arbequina olives; Fresh bay leaves

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

Martha Stewart Living, September 2008

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Credit: EARL CARTER

Recipe Summary

Servings:

Yield:

Makes 6 cups

Ingredients

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

Directions

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

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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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Olives with Fresh Bay Leaves

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Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Olives with Fresh Bay Leaves

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Olives with Fresh Bay Leaves

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Olives with Fresh Bay Leaves