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.
Lucques, Lucques, Lucques at Lucques
The olives for which the restaurant is named are classy, petite and self-contained, a la chef Suzanne Goin.
Matteo's marinated olive antipasto
Red Cerignola! Green Castelvetrano! Black Gaeta! Watch out, here comes chef Don Dickman