{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!

RECIPE: DRUNKEN MARTINI OLIVES

INGREDIENTS: PER JAR

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)

METHODS

  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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5 Comments Add yours

  1. Oh, man – that looks delish…

  2. AJG says:

    Those olives look gorgeous!

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