{food swap recipe} Drunken Martini Olives

Editor’s Note: FSC Swapper, FSC Academy teacher Leah A is back with another food swap recipe from her stockpile of awesomeness. She’s shared Magic Shell, Cucumber-Infused Sake, Spiced Nuts, and her case for contracting Swap Fever. Now: DIY Martini Olives! I swapped for these suckers, and I can say, without hesitation that they are one of my favorite things I’ve ever swapped for. Cheers! -Christina

I have been asked by many fellow swappers to share my martini olive recipe. This recipe is very similar to my Cucumber Sake recipe- put it in a jar let it soak and bottoms up baby! I’m beginning to see a theme…

This recipe was developed last Christmas when I decided to make some edible gifts. I found a Martha Stewart’s recipe for Vermouth Soaked olives and decided to tweak it a bit. I don’t know about you, but I have a problem following a recipe exactly, I guess I’m just a rule breaker living on the edge. Or maybe I always wished I was a rule breaker and this is my passive aggressive way of acting out –“1/2 a teaspoon of vanilla (!!!!) Screw that I’m going for a full teaspoon, and a dash of cinnamon” — living’ on the edge that’s me!

Although Martha inspired my olives I made them hardcore (with the addition of peppercorns)- funny thing is I’m not a martini drinker. I have never actually used these olives as they were intended, but feedback has been great and they taste good straight out of the jar, so I share them with you! Fell free to tweak adjust or go wild with them anyway you like, though now that I gave you permission it won’t be as satisfying – sorry!



1, 6 oz. can California Green Olives
(in water and sea salt)

1 cup Extra Dry Vermouth  (**This is an approximate measurement depending on what size jar you use. I suggest you don’t premeasure, just pour from the bottle)

1 Rosemary Sprig

1 Tablespoon Peppercorns (the tricolor look very pretty in jar, but not necessary)


  1. Choose your jar
  2. Drain Olives but not completely, you want just a little of that salty brine to stay for flavor.
  3. Put olives in jar, filling ¾ of the way up.
  4. Place rosemary sprig, and peppercorns in jar.
  5. Fill jar with Vermouth.
  6. Refrigerate. Soak for at least 2 days before eating or using as a martini garnish.

STORAGE: Olives stay good for up to 2 months.

EDIBLE GIFT IDEA: A pretty jar, with a nice ribbon make a great little gift or pair it with the rest of the martini makings for a great big gift! Cheers!

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Categories: Edible Gifts, recipe

Author:Leah A

I am the mother of 4 (Sophia 8, Abby 6 and twin boys Simon and Charlie 4) I work very hard to provide my children and husband with healthy, delicious meals whenever possible. We enjoy cooking as a family and I believe the kitchen is the heart of my home. It is where we eat our meals, talk about our days and spend time really listening to each other without the distractions of the world. I am also on the board of the Delmar Farmers Market, where I spend my Saturday mornings meeting the farmers/vendors that grow and raise much of the food my family eats.

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5 Comments on “{food swap recipe} Drunken Martini Olives”

  1. September 28, 2012 at 2:04 pm #

    Oh, man – that looks delish…

  2. AJG
    September 28, 2012 at 3:12 pm #

    Those olives look gorgeous!


  1. Thanksgiving Food Swap! | for the love of chow - November 18, 2012

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  2. {edible gift} D.I.Y. Cocktail Party In a Box | FROM SCRATCH CLUB - November 30, 2012

    [...] Drunken Martini Olives, [...]

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    [...] Drunken Martini Olives [...]

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