Grapefruit Salad with Green Olive Paste

4 medium grapefruit

1 cup pitted green olives

¼ cup extra-virgin olive oil

1½ teaspoons fresh rosemary leaves or ½ teaspoon dried rosemary

Black pepper

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.

Serves four.

L.V. Anderson, Slate (inspired by Mark Bitman)