Olives with Fresh Bay Leaves
Any olives can be used, but the combination of manzanilla, Cerignola, and Arbequina is especially nice.
Ingredients
Directions
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.