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Vermouth-Soaked Olives

    • Photo: Johnny Miller
    • Photo: Johnny Miller
    • Photo: Johnny Miller
    • Photo: Johnny Miller
    • Photo: Johnny Miller
    • Photo: Johnny Miller
    • Photo: Johnny Miller
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    Soaking olives in vermouth gives them a boost of flavor. Use them in a martini.
    Martha Stewart Living, December 2011
    • Prep Time 5 minutes
    • Total Time 2 days
    • Yield Makes 2 cups
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    Ingredients

    • 1 1/2 cups pitted green olives (8 ounces)
    • 1 cup dry vermouth
    • 1 rosemary sprig

    Directions

    1. Combine olives, vermouth, and rosemary in a 16-ounce glass jar. Refrigerate for at least 2 days.

    Cook's Note

    Olives can be refrigerated in liquid for up to 2 months.

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