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Olives with Fresh Bay Leaves

Recipe photo courtesy of EARL CARTER

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

Source: Martha Stewart Living, September 2008
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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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