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Bon Appétit

Boozy Olives

By The Bon Appétit Test Kitchen
Image may contain Plant Confectionery Food and Sweets
Boozy OlivesDiane Fields

The recipe for this cocktail-hour snack was inspired by one from contributing editors Melissa Hamilton and Christopher Hirsheimer.

Recipe information

  • Yield

    Makes 40

Ingredients

20 each red and green Cerignola olives
1 1/2 cups gin
6 3x1" strips lemon zest (yellow part only)
1/4 cup dry vermouth
2 tablespoons fresh lime juice
Ingredient Info: Large Cerignola olives are available at better supermarkets and at specialty foods stores.

Preparation

  1. Combine all ingredients and 1 cup water in a large jar. Cover; shake well and chill for at least 2 hours. Divide among smaller jars. DO AHEAD: Keep chilled for up to 2 weeks.

TagsVermouthAlcoholBeveragesGinOliveSnackDinnerDairy FreeGluten FreeNut FreeEasy5 Ingredients or FewerNo-CookBon Appétit

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