Olives For the Martini Garnish

Selecting suitable olives to garnish your Martini is key. For best results, the ideal olives must be firm enough to hold onto a martini pick or skewer pushed through them, as well as unstuffed and pitted.

These giant olives soaked in vermouth make the ideal accompaniment for any martini or antipasto platter, and are both Kosher and gluten-free!

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The martini is the ultimate cocktail when it comes to olive garnish, enjoyed by world-famous enthusiasts such as John D. Rockefeller, Humphrey Bogart, Franklin D. Roosevelt and Ernest Hemingway.

Vermouth is a fortified wine made with herbs and spices like wormwood. Its distinct flavor perfectly complements those found in spirits such as gin and vodka.

Bartenders recommend selecting a briny and herbaceous olive for a gin martini while choosing something subtler and softer for vodka martinis. Castelvetrano olives from Sicily are often popular because of their meatier texture that stands up well to cocktail shakers; their saltiness helps connect fruity vermouth flavors and the bracing flavors found in gin.

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Vermouth has seen an explosive surge in its popularity. More and more people are discovering this fortified wine made with botanical extracts (roots, barks, flowers seeds or herbs) combined with base wine to create an exquisite mix of sweet, bitter and savory tastes. Vermouth is traditionally served in Spain as an aperitif before eating or with tapas; it’s also an integral component of popular cocktails such as Martini or Manhattan cocktails.

Martinis made from scratch are best enjoyed when served with the right garnish: Olives. Choose stuffed, unstuffed or anchovy-stuffed Cerignola olives to find your ideal olive choice and store in the fridge to avoid room-temperature olives that won’t keep your martinis ice cold! Enjoy!

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In a martini, olives soak up most of the vermouth, leaving just enough for gin – as Ernest Hemingway would prefer. This results in a cocktail with an intense bitter taste – perfect for his palate!

A classic martini cocktail includes four components: gin or vodka, vermouth and green olive garnish. It was popular among such famous drinkers as Humphrey Bogart, John D. Rockefeller and Frank Sinatra – and has even appeared in every James Bond movie ever made!

After Prohibition, martinis began shifting away from their four-to-one ratio, favoring more gin than vermouth. But with craft gins’ rising popularity and renewed interest in classic cocktails, that ratio may soon return. If that happens, use one of these gourmet olive jars filled with pimento-stuffed gourmet olives bathed in brine to add vermouth into your drink!

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Updated bar staples, this salty mix makes an excellent martini garnish or base.

Brined to commemorate what we love most about a classic Martini cocktail: dry vermouth with the distinctive notes of juniper and coriander that distinguish an amazing Dry Gin, these California olives have been marinated in an irresistibly flavorful brine which makes them delicious on their own, as part of a Bloody Mary or as an ingredient in spritz cocktails.

This mahogany-colored vermouth hails from an esteemed Spanish bodega. Aged sherries are blended together for an irresistibly creamy taste with citrus notes. Perfect for slow sipping and la hora del vermut, it should definitely be tried by all those passionate about gin!

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These olives are filled with garlic and covered in vermouth for the perfect martini garnish! Great for shaking not stirring cocktails and can even be enjoyed straight from their jar!

Many bartenders prefer Castelvetrano olives for martinis as their soft brine allows them to remain submerged in liquid and retain their shape after being submerged. Plus, their small size doesn’t take up too much room in a glass! Other bartenders opt for Manzanilla or Spanish Queen olives because of their firm texture and bold flavor profile.

A vidka dirty martini is a cocktail comprised of vodka, dry vermouth and olive brine with garnishings such as olives. Typically served on the rocks or chilled, this drink makes an excellent aperitif before meals and generally falls within low carb boundaries; both vodka and dry vermouth do not contain carbs but their amounts may vary depending on type and amount used for brine production.