Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
Yield: serves 6-8
1 lb. dry-cured black olives
1 large sprig rosemary, stemmed and roughly chopped
Freshly ground black pepper, to taste
Wash orange thoroughly; dry. Using a vegetable peeler, remove zest from orange, taking care to peel as little of the white pith as possible; roughly chop zest and transfer to a medium bowl. Juice orange and add juice to zest along with olives, rosemary, and pepper; toss to coat. Let sit at room temperature for 1 hour to marinate before serving.