Pour 1" vegetable oil into a small heavy pan. Heat oil over medium heat to 350F and add rosemary sprigs. Fry ~ 20-30 seconds and transfer to a paper towel and add a pinch of sea salt.
After removing rosemary, add olives ~ fry ~ 4 minutes (or until the bubbling stops) over a low to medium sizzling heat.
If oil is splashing everywhere and you are scared, you need to turn the burner way down and use a splatter guard. Remove olives and transfer to a paper towel lined plate. Remove rosemary from stem and chop when cool. Cut the olives in half.
Supreme 2 large grapefruits. Supreme means to cut away the skin and the white pith and segment into wedges by removing the membranes and seeds. Here's a good set of photos that explains it.
Remember to reserve any of the juices that come out during this process and also to squeeze the remaining membranes into a bowl to get all the juice out. Set the juice aside as a mixer for your whiskey or vodka drink, ahem....
Place the grapefruit wedges in a medium bowl and add olives, rosemary and olive oil. Add salt to taste. Stir & serve. Happy Eating! Beckie