8 ounces Castelvetrano olives or another meaty olive
¼ cup water
¼ cup dry white wine
1 (2-inch) lemon zest
2 rosemary sprigs
1 bay leaf
Combine all ingredients in a nonreactive pan and cover with a tight-fitting lid. Bring to a boil over high heat, then reduce to a slight simmer, cover and poach for 1 hour. Cool olives in their poaching liquid, then serve in a small bowl with some of the liquid, herbs and zest.
MICHELLE MULFORD is the chef/owner of Uncommon Feasts. She owes her love of cooking and eating to her Sicilian great aunts and uncles. She learned by watching them work their small backyard gardens, sitting with them at the kitchen table while they prepared handmade meals for enormous family lunches and holidays After 14 years as a cook, caterer, pie maker, and a stint at Formaggio Kitchen-South End she started Uncommon Feasts in 2013.