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.
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.
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.
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.
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