• 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.
• 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 and / or drink it.  The juice is not needed for this recipe.

Fry the olives and rosemary

• 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 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.  Cut the olives in half when cool.
• Remove rosemary from stem and chop when cool.
• Place the grapefruit wedges in a medium bowl and add olives, rosemary and olive oil.  Add salt to taste.  Stir and serve.  Happy Eating!  Beckie