4 medium grapefruit
1 cup pitted green olives
¼ cup extra-virgin olive oil
1½ teaspoons fresh rosemary leaves or ½ teaspoon dried rosemary
Remove the grapefruit peel and pith with a serrated knife, then separate each grapefruit into segments with a paring knife, discarding the membranes between each segment.
Put the olives, olive oil and rosemary in a food processor; season with black pepper. Process until the olives are almost fully puréed. Top the grapefruit segments with the olive purée and serve immediately.
L.V. Anderson, Slate (inspired by Mark Bitman)