Olives with Fresh Bay Leaves

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

2 cups manzanilla olives
2 cups Cerignola olives
2 cups Arbequina olives
fresh bay leaves

Place each variety of olive in a separate dish. Add bay leaves, and serve.

Cook's Note: 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.

Makes 6 cups and serves 10-12.