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Vermouth-Soaked Olives

Soaking olives in vermouth gives them a boost of flavor. Use them in a martini.

  • prep: 5 mins
    total time: 2 days
  • yield: Makes 2 cups
Photography: Johnny Miller

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Ingredients

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

Cook's Note

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

Directions

  1. Step 1

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

Source
Martha Stewart Living, December 2011

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