Gin-Marinated Olive Martini
Gin-Marinated Olive Martini
- Level: Easy
- Yield: 1 martini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 490
- Total Fat
- 19
- Saturated Fat
- 2
- Carbohydrates
- 10
- Dietary Fiber
- 7
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 1872
- Total: 4 hr 4 min
- Prep: 4 min
- Inactive: 4 hr
- Level: Easy
- Yield: 1 martini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 490
- Total Fat
- 19
- Saturated Fat
- 2
- Carbohydrates
- 10
- Dietary Fiber
- 7
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 1872
- Total: 4 hr 4 min
- Prep: 4 min
- Inactive: 4 hr
Ingredients
For a dry martini:
2 ounces gin
1/4-ounce vermouth
Cracked ice
1 or 2 Gin-Marinated Olives, to taste, recipe follows
Gin-Marinated Olives:
1 cup colossal size, pimiento-stuffed green olives (See Cook's Note)
1/4 cup gin
1/4 teaspoon crushed red pepper
5 (1/4-inch wide) strips lemon peel, each about 3-inches long
Directions
- Combine gin and vermouth in a cocktail shaker with cracked ice. Cover and shake until chilled. Strain into a martini glass and add the olives. Enjoy!
Gin-Marinated Olives:
- Combine all ingredients in a non-reactive dish and cover tightly. Allow olives to marinate at least 2 to 3 hours or up to 4 days in the refrigerator. (If you are only marinating them for a few hours, leave the olives in the marinade at room temperature.)
Cook’s Note
These olives are great in martinis and also double as a quick party hors d'oeuvre. If you plan on using them exclusively as an hors d'oeuvre, drizzle a little extra-virgin olive
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