Martini Olives
On Thu, 05 Aug 2010 06:24:30 GMT, Wayne Boatwright wrote:
> Picked up a 2-pack of gigantic firm pimiento-stuffed spanish olives > at Costco. > > Drained the brine from both jars and reserved. > > Removed enough olives to make room for 2 large sliced fresh jalopeņos > (with seeds)and 5 peeled garlic cloves in each jar. > > Mixed the sliced peppers and garlic cloves througout the olives in > the jars. > > Made enough mixture of 7:1 gin and vermouth to fill both jars, then > refrigerated for two weeks. > > Used enough reserved brine to cover the extra olives in a storage > container and refrigerated for other use. > > I love these olives as a snack or in a gin martini. now *that's* dedication. my hat's off to you, sir! your pal, blake |
Martini Olives
Wayne Boatwright > wrote:
>Thanks! I'm *very* serious about my martinis and all that goes in >them. :-) What's your opinion of blue cheese-stuffed olives? Steve |
Martini Olives
Wayne Boatwright > wrote:
>On Thu 05 Aug 2010 11:22:04p, Steve Pope told us... >> What's your opinion of blue cheese-stuffed olives? >I love them. However, I'm reluctant to put them in a martini as the >cheese can muddy the clarity of the drink. You're right, that can happen, and it is unappealing. However it does not necessarily happen, if it's a good non-crumbly cheese, stuffed into the olive firmly, stuffed into the olive recently, and keep cold enough. So, supermarket blue-cheese olive usually have the problem to which you refer. But I have had martinis with house-stuffed olives at a couple restaurants that were really superb. The two restaurants are Vendome in Denver (which I can generally recommend; they used Roquefort in their olives), and Skates in Berkeley (which does unfortunately not have a whole lot going for it in general; I believe they used Maytag Blue). Steve |
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