Photo by Michael Piazza / Styled by Catrine Kelty / Linens by The Everyday Company

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

Serves 4–6

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.

This recipe appeared in the Spring 2017 issue as part of a larger story on Sunday Poaching.