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Grapefruit And Fried Olive Salad

PInk grapefruit segments with black kalamata olives and fresh chopped rosemary in a wood bowl. close up. top view.
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EatSimpleFood.com

This grapefruit, kalamata olive, and fried rosemary salad recipe is fresh and savory.

Ingredients

Units Scale
  • 2 large grapefruits, supremed
  • 6 (3") sprigs of rosemary
  • 1/3 cup vegetable oil
  • 30 pitted kalamata olives
  • ~ 1 1/2 Tbsp e.v. olive oil
  • salt

Instructions

  • 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