Olive Oil Martini

An easy infusion technique is the key to flavoring gin with peppery green olive notes for an updated take on the classic dirty drink.

  • Serves

    1, plus extra infused gin

  • Cook

    1 day 5 minutes


By Erik Delanoy

Updated on October 29, 2023

While the world of vermouth is a beautiful and delicious one to explore, it is important to remember that lots of martini drinkers prefer their cocktails dirty. This olive oil martini recipe makes use of a pro-bartenders’ infusion technique called “fat-washing”; it is a fun, easy-to-make alternative that provides layers of flavor and texture that are otherwise unattainable by simply splashing some olive brine into your cocktail shaker. Be sure to use a very fresh, pungent, and high-quality extra-virgin olive oil and a boldly botanical London dry gin (such as Beefeater) for the infusion.


For the Olive Oil & Herb Gin

  • One 750-mL bottle London dry gin
  • 4 oz. (½ cup) extra-virgin olive oil
  • 1 large sprig fresh rosemary
  • 1 large sprig fresh thyme

For the Martini

  • 2½ oz. (5 Tbsp.) olive & herb-infused gin
  • ½ oz. (1 Tbsp.) blanc vermouth
  • Pinch of fine sea salt
  • Pitted green olives for garnish


Step 1

A day before you plan to use the gin, start the infusion: To a large jar or airtight plastic container, add the gin, olive oil, rosemary, and thyme. Shake vigorously, then set aside at room temperature to infuse for 12 hours.

Step 2

Transfer the jar to the freezer for another 12 hours (or overnight). This will cause the olive oil to solidify and separate. Place a fine mesh strainer over a second large jar or container, then strain the gin, discarding any solids. Wash and dry the original jar and the strainer then line the strainer with a coffee filter. Strain the gin once again to remove any remaining sediment and oil. Use immediately or cover tightly and use within 6 months.

Step 3

Mix the olive oil martini: In a mixing glass filled with ice, add 2½ oz. of the infused gin gin, along with the vermouth and salt. Stir until well-chilled, then strain into a martini glass or coupe and garnish with as many olives as you like. Serve immediately.

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