Olive Oil Recipe

Combine and chill

In a clean jar or bottle, add 12 oz neutral vodka and 1 tablespoon extra-virgin olive oil. Seal and shake vigorously for 30 seconds to emulsify the oil into the vodka.

Separate

Place the sealed container in the freezer for 2–4 hours. The cold will encourage the oil to congeal and separate from the vodka. After chilling, quickly decant the liquid (cold vodka) away from the clumped oil. If small droplets remain, you can filter through a coffee filter or fine mesh to clarify. Resulting olive oil–infused vodka can be kept chilled and used for several weeks.

Chill your martini glass in the freezer or fill it with ice water while you prepare the drink.

If using the optional olive brine for a slightly dirty profile, add 1/2 tsp olive brine to a mixing glass. Otherwise skip this step.

Add plenty of ice to the mixing glass, then pour 2.5 oz chilled olive oil–infused vodka and 0.5 oz dry vermouth over the ice.

Stir gently with a bar spoon for 20–30 seconds to properly chill and dilute the mixture. Stirring rather than shaking preserves clarity and a silky mouthfeel given the oil infusion.

Empty your chilled martini glass of ice/water. If you prefer, rinse the glass briefly with a drop of olive oil by rubbing the inside with a lemon peel (oil side) to accentuate aroma—wipe out excess so glass is not oily.

Strain the stirred martini into the chilled glass using a fine strainer to catch any residual oil droplets or ice shards.

Express the lemon peel over the drink (twist to release oils) and discard or rim the glass lightly with the peel then drop it in if desired.

Skewer 1–2 green olives and place on a cocktail pick, or drop them in the glass as garnish. If you used olive brine, the olives will echo that flavor.

Serve immediately. Note: the olive oil infusion will produce a subtle silky texture and olive aroma; avoid over-oiling the vodka when infusing to keep the cocktail bright.