Soaking olives in vermouth gives them a boost of flavor. Use them in a martini.
- Total Time:
- Yield: Makes 2 cups
Source: Martha Stewart Living, December 2011
- 1 1/2 cups pitted green olives (8 ounces)
- 1 cup dry vermouth
- 1 rosemary sprig
Combine olives, vermouth, and rosemary in a 16-ounce glass jar. Refrigerate for at least 2 days.