Nothing Like an Icy-Cold, Dry Martini Topped with a Briny Lindsay Olive After a Long Day at IFBC!

Lindsay Olives invites you to stop by our table during the Gourmet Fair on Saturday evening for an icy-cold, dry martini topped with a briny Lindsay Green Olive—of course.

For a little preview, here’s the recipe for our Extra Dirty Martini.  Careful, these babies pack a punch!

Ingredients:

3 cups (24 oz.) gin or vodka

1 tablespoon (1/2 oz.) dry vermouth

3 tablespoons (1-1/2 oz.) olive brine

1 (4.5 oz.) jar of your choice: Lindsay Naturals Queen Olives Stuffed with Natural Red Pepper or any Lindsay Specialty Stuffed Olives (pimiento, jalapeno, garlic, almond or onion), reserve brine

Directions:

Combine preferred liquor, vermouth and 1 tablespoon olive brine in a pitcher; freeze 2 hours. Chill 6 martini glasses in freezer 30 minutes. Just before serving, remove martini glasses from freezer; add 3-skewered olives to each glass. For each serving, shake 1/2 cup (4 oz.) chilled liquor mixture in a shaker with ice; strain into chilled glass. Serve immediately.