April 17, 2007

Dirty Olives

Marinated Martini Dirty Olives

1 c green olives
2 T gin
2 T vermouth
1 T of the olive brine from the green olives
1/4 t crushed red pepper
5 (1/4-inch wide) strips lemon peel, each about 3-inches long

Combine all ingredients in a non-reactive dish and cover tightly. Allow olives to marinate at least 2 to 3 hours or up to 4 days in the refrigerator. (If you are only marinating them for a few hours, leave the olives in the marinade at room temperature.)

Yield: 1 cup olives
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