Vermouth-Soaked Olives

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

  • Prep:
  • 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


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

Cook's Notes

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


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