Best 6 Martini Soaked Olives Recipes
Indulge in the sophisticated allure of martini-soaked olives, an exquisite appetizer that tantalizes taste buds with its unique blend of briny, herbal, and boozy flavors. These delectable morsels are crafted by marinating plump, succulent olives in a mixture of dry vermouth, gin, and aromatic herbs, creating a flavor profile that is both complex and captivating. Discover four distinct recipes within this article, each offering a unique twist on this classic cocktail-inspired snack. Embark on a culinary journey as you explore variations that incorporate zesty citrus, savory garlic, spicy pepperoncini, and the vibrant flavors of rosemary and thyme. These recipes cater to a range of preferences, from the subtly herbaceous to the delightfully piquant, ensuring an unforgettable taste experience.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC DRY MARTINI
Steps:
- In mixing glass or cocktail shaker filled with ice, combine gin and vermouth. Stir well, about 30 seconds, then strain into martini glass. Garnish with olive or lemon twist and serve.
VERMOUTH-SOAKED OLIVES
Soaking olives in vermouth gives them a boost of flavor. Use them in a martini.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time P2D
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Combine olives, vermouth, and rosemary in a 16-ounce glass jar. Refrigerate for at least 2 days.
MARTINI SOAKED OLIVES
Provided by Food Network
Time P1DT5m
Yield 8 to 12 appetizer servings
Number Of Ingredients 3
Steps:
- In a cocktail mixer, vigorously shake the vodka and vermouth. Drain the brine from the jar of olives and reserve 1/4 cup of the brine. Fill the jar with the reserved brine, vodka and vermouth until full. Marinate for at least 24 hours and up to 1 month, then serve.
MARTINI OLIVES
A party has got to have bits to pick at, and what could be better than these? I got the idea of Martini Olives (without the Martinis) from a colleague of mine from the New York Times, Denise Landis, from her lovely book, Dinner For Eight. I'm afraid mine are a slightly cut-back version, but I shouldn't apologise for that, as I don't feel ashamed. These aren't just great to have at a party, they're mighty fine to stash in jars and give as presents.
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 2h2m
Yield 4 cups olives
Number Of Ingredients 4
Steps:
- Open the jars and drain the olives, putting them into a bowl. Pour in the gin, vermouth and chili oil and give them a stir. Leave to steep for half an hour or so while you get ready for your party. You can put any leftover olives in a jar with a lid for another couple of days, or indeed longer though it's doubtful that will arise.
CLASSIC MARTINIS
Shaken or stirred? Vodka or gin? The classic martini can be varied according to your tastes and garnished. Try it with our vermouth-soaked olives. When Martha made this recipe on Cooking School episode 403, she reduced the quantities and made two martinis.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 5m
Number Of Ingredients 4
Steps:
- Shake or stir 1/2 cup vodka or gin and 1 1/2 teaspoons vermouth in an ice-filled shaker. Strain into a chilled martini glass and garnish with olives, caper berries, or onions. Repeat with remaining vodka or gin and vermouth.
ROSEMARY MARTINIS
Steps:
- At least 1 day before serving, combine the olives and chopped rosemary in a small dish and pour over some of the brine from the olive jar to cover. Cover and refrigerate.
- About 1 hour before serving, rub the sprig of rosemary between the palms of your hands for 10 to 15 seconds and put it in a cocktail pitcher. Pour the gin and vermouth over, stir to mix, and refrigerate.
- Just before serving, add a generous handful of ice cubes to the pitcher and stir gently for a minute to give it an extra dose of chill. Pour the martini into stemless martini glasses, leaving the ice behind in the pitcher. Very briefly rinse the olives to remove any clinging rosemary and spear 2 each onto cocktail picks or small rosemary sprigs (with lower leaves removed), adding a pick to each glass.
Tips:
- Choose the right olives: Not all olives are created equal when it comes to making martini-soaked olives. Look for large, firm olives, such as Castelvetrano or Kalamata olives. These olives will hold up well in the brine and will absorb the flavor of the martini better than smaller, softer olives.
- Use a good quality martini: The quality of the martini you use will directly impact the flavor of the olives. Choose a martini that is well-made and has a strong flavor. A classic dry gin martini is a good choice, but you can also experiment with different types of martinis, such as a vodka martini or a dirty martini.
- Make sure the brine is cold: The brine should be cold when you add the olives. This will help to keep the olives crisp and prevent them from becoming mushy.
- Let the olives soak for at least 24 hours: The longer the olives soak in the brine, the more flavor they will absorb. For best results, let the olives soak for at least 24 hours, or up to 3 days.
- Serve the olives chilled: Martini-soaked olives are best served chilled. You can store them in the refrigerator for up to 2 weeks.
Conclusion:
Martini-soaked olives are a delicious and easy appetizer that is perfect for any occasion. They are also a great way to use up leftover martini. With just a few simple ingredients and a little bit of time, you can make your own martini-soaked olives at home. So next time you have a party or gathering, be sure to serve up a batch of these tasty olives. They are sure to be a hit with your guests.
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