Best 5 Vermouth Soaked Olives Recipes

VERMOUTH-SOAKED OLIVES

Steps:

• Place the water, salt, red pepper flakes, peppercorns, garlic, rosemary, and thyme in a small saucepan. Bring to a boil, then immediately remove the pan from the heat. Add the vermouth and olive oil and stir well. Let cool to room temperature. Stir in the olives and transfer to a container with a tight-fitting lid. Refrigerate until ready to use. NOTE: If you use large, firm, green olives-those that have a waxy look-you can make this recipe up to 1 week in advance. If you use softer green olives-those that look slightly shriveled, with papery-looking skin-make them no more than 24 hours in advance or they will plump up too much. From "Raising The Bar" by Nick Mautone with Marah Stets

MARTINI SOAKED OLIVES

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.

VERMOUTH-SOAKED OLIVES

Steps:

• Combine olives, vermouth, and rosemary in a 16-ounce glass jar. Refrigerate for at least 2 days.

MARINATED OLIVES

Steps:

• Combine the olive oil, vinegar, bay leaves and garlic in a small saucepan and heat just until warm over low heat. Remove from the heat and stir in the lemon rind, thyme, rosemary and fennel seeds.
• Place the olives in a wide mouthed jar and pour in the olive oil mixture. Shake the jar to coat the olives. Refrigerate for two hours or for up to two weeks. Shake the jar a few times a day to redistribute the seasonings.

CLASSIC MARTINIS

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.