Recipe courtesy of Emeril Lagasse
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Total:
4 hr 4 min
Prep:
4 min
Inactive:
4 hr
Yield:
1 martini
Level:
Easy

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

For a dry martini: 

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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