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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 test

Servings:
12
Yield:
Makes 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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