But which type of olive?! And stuffed with what? There’s lots of opportunity to step up your game from the standard grocery store pimento-stuffed olives.
You can upgrade the olive itself. Some say Spanish Queen olives are the gold star of martini olives.
“For me, there is no better martini olive than a Castelvetrano olive from Sicily,” says Pete Stanton, head bartender at Ai Fiori at The Langham, New York. Grown specifically in the Castelvetrano region of Sicily, the fresh seaside air adds a distinct mild salinity to the olives.
Then there’s the stuffing choices. Garlic, anchovy, almond, pimento, jalapeno, habanero, bleu cheese, white cheddar, feta cheese, double-stuffed (garlic & jalapeno), lemon peel, and onion to name some options. Upscale grocery stores, like Jensen’s in Palm Springs have an impressive selection. Or there’s a great selection online.
You really like vermouth? You can get olives soaked in vermouth instead of brine.
Mike, my favorite martini-maker in Crescent Bar, Washington hand-stuffs olives with blue cheese. He has a special little tool for just that purpose.
So there you go. Pick your pickled passion!
Elliot Gould in M*A*S*H sums it up nicely. Click here.
Cheers!
– Jet Cannon
