Three's Company Recipe

Place 2 cups mixed olives in a medium bowl or jar.

Add 2 tablespoons extra-virgin olive oil, smashed garlic cloves, lemon zest, red pepper flakes, coarse sea salt and cracked black pepper.

Tuck in the rosemary and thyme sprigs so their oils infuse the olives.

Stir or shake gently to coat olives with oil and seasonings. Taste and adjust salt or red pepper flakes if needed.

Cover and refrigerate for at least 2 hours, preferably overnight, to let flavors meld. Bring to room temperature for 20–30 minutes before serving.

Preheat oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper.

In a mixing bowl combine 2 cups raw mixed nuts with 2 tablespoons melted butter (or olive oil), 2 tsp finely chopped rosemary, 1 tsp finely chopped sage, 1 tsp brown sugar, 1 tsp smoked paprika, 3 tsp sea salt and 1/2 tsp freshly ground black pepper. Toss until nuts are evenly coated.

Spread the nuts in a single layer on the prepared baking sheet.

Roast for 12–16 minutes, stirring once halfway through, until nuts are golden and fragrant. Watch carefully the last few minutes to avoid burning.

Remove from oven and let cool on the baking sheet. The nuts will crisp as they cool. Taste and add a pinch more salt if desired.

Use a large, heavy-bottomed pot with a lid. Add 2 tablespoons high-heat oil and heat over medium-high until shimmering.

Add 3 test kernels from the 1 cup popping corn. When they pop, add the remaining kernels, cover, and remove from heat for 30 seconds (this evens kernel temperature).

Return pot to medium-high heat. With lid slightly ajar to release steam, shake pot occasionally until popping slows to 2–3 seconds between pops, about 2–3 minutes total.

Remove from heat and immediately transfer popcorn to a large bowl to avoid sogginess.

Drizzle 1 tablespoon melted butter (or olive oil) over popcorn, sprinkle 1 teaspoon fine sea salt and 1/2 teaspoon lightly crushed dried rosemary, and toss to coat. If using, grate or sprinkle 2 tablespoons Parmesan over warm popcorn and toss to distribute.