There are snacks… and then there are cocktail snacks. These Dirty Martini Olives fall firmly into the second category. Briny, herbaceous, citrusy, and just the right amount of boozy - they’re dangerously moreish and ridiculously easy to make.
Even better? When the olives are gone, the infused brine becomes liquid gold for your next Dirty Martini. Two treats in one jar.
Ingredients
- 1 jar good-quality olives in brine (green olives work beautifully)
- Zest of ½ lemon (or a few thin peel strips)
- A few sprigs fresh thyme
- 4-5 juniper berries
- ½ tsp coriander seeds
- ½ tsp pink peppercorns
- 50ml London Dry Gin
- 25ml Dry or Bianco Vermouth
Method
- In a dry pan over low heat, lightly toast the juniper berries, coriander seeds, and pink peppercorns for 1-2 minutes. You’re not looking for colour - just enough warmth to release those fragrant oils. Let cool slightly.
- Into a clean, sterilised Kilner jar add your jar of olives (including the brine), the lemon peel, thyme, and toasted botanicals.
- Then add in the Gin and Vermouth, seal the jar tightly and give it a good shake to combine everything.
- Refrigerate for at least a couple of hours - ideally overnight - to allow the flavours to infuse.
- To serve, spoon into a bowl or arrange on a plate with some cubes of feta (drizzle a bit of brine for extra kick!)
TOP TIP: Don’t waste the brine! Once you’ve finished the olives, simply strain out the botanicals, keep the infused brine refrigerated, and use it in your next Dirty Martini!
