Marinated Martini Olives

The ultimate gift for the martini lover! Also the ultimate thing to make for your cocktial line up. We infuse vermouth with flavors of juniper and coriander to make the perfect martini.

Makes 1 jar—keeps indefinitely if covered and refrigerated.

3/4 cup dry vermouth
1 tablespoon fresh cilantro or about 4 sprigs
1 sprig fresh rosemary
1 jar that holds at least 12 fluid ounces (you can also use the jar you purchase the olives in)
1 1/4 cup green olives in brine
Blue cheese crumbles, pickled jalapeños, or almonds for stuffing (optional)

Combine the vermouth, cilantro and rosemary in a small saucepan over medium heat. As soon as the mixture comes to a simmer, remove it from the heat, cover the pan, and allow
the mixture to cool to room temperature, which takes about 1 hour.

Strain the cooled marinade and discard the solids.

Drain the brine from the jar of olives, reserving the brine.

If stuffing, fill each olive with your chosen treat and place in the jar. Pour the vermouth marinade over the olives. If necessary, add some of the reserved brine to
cover all of the olives completely. Discard any remaining brine. Cover and refrigerate for at least a day before using.