Oven-roasted olives at Mozza
At once rustic and luxe, with a touch of citrus, they're warm and welcoming, just like chef Nancy Silverton.
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Lucques, Lucques, Lucques at Lucques
The olives for which the restaurant is named are classy, petite and self-contained, a la chef Suzanne Goin.
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Matteo's marinated olive antipasto
Red Cerignola! Green Castelvetrano! Black Gaeta! Watch out, here comes chef Don Dickman
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