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!
1 cup colossal size, pimiento-stuffed green olives
1/4 cup gin
1/4 teaspoon crushed red pepper
5 (1/4-inch wide) strips lemon peel, each about 3-inches long
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.)
Yield: 1 cup olives
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