Any olives can be used, but the combination of manzanilla, Cerignola, and Arbequina is especially nice.
Place each variety of olive in a separate dish. Add bay leaves, and serve.
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.