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Gallery Olives with Fresh Bay Leaves Credit: EARL CARTER Recipe Summary Servings: 12 Yield: Makes 6 cups
Ingredients Ingredient Checklist 2 cups manzanilla olives 2 cups Cerignola olives 2 cups Arbequina olives Fresh bay leaves
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.
Gallery Olives with Fresh Bay Leaves Credit: EARL CARTER
Recipe Summary Servings: 12 Yield: Makes 6 cups
Gallery
Olives with Fresh Bay Leaves Credit: EARL CARTER
Olives with Fresh Bay Leaves
Credit: EARL CARTER
Olives with Fresh Bay Leaves
Recipe Summary Servings: 12 Yield: Makes 6 cups
Recipe Summary
Servings: 12 Yield: Makes 6 cups
Servings: 12
Yield: Makes 6 cups
12
Makes 6 cups
Ingredients
Ingredients
- 2 cups manzanilla olives 2 cups Cerignola olives 2 cups Arbequina olives Fresh bay leaves
Directions
Place each variety of olive in a separate dish. Add bay leaves, and serve.
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.
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.
Reviews
Add Rating & Review
Reviews
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All Reviews for Olives with Fresh Bay Leaves
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Olives with Fresh Bay Leaves
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
