Three Olive Martinis Food

ROASTED FINGERLING POTATOES WITH CRèME FRAîCHE AND CAVIAR

Steps:

• Preheat oven to 400°F. Combine potatoes, 2 tablespoons oil, and rosemary in large bowl. Sprinkle with salt and pepper and toss to coat. Brush large rimmed baking sheet with 1 tablespoon oil. Arrange potatoes, cut side down, in single layer on prepared sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 35 minutes. Cool 10 minutes on sheet. Place bowls of crème fraîche and caviar on large platter. Arrange potatoes, cut side up, around bowls and serve.

THE DIRTY MARTINI

Steps:

• Gather the ingredients.
• In a mixing glass filled with ice, pour the gin, dry vermouth, and olive juice.
• Stir well for at least 30 seconds.
• Strain into a chilled cocktail glass .
• Garnish with 1 or 3 olives. Serve and enjoy. Many people prefer to use the brine that is in a jar of olives for dirty martinis. And why not? If you have olives, you have salty juice right there. It is a very convenient and cheap addition to the drink. Plus, with all the gourmet olives available-stuffed with everything from the standard pimento to blue cheese or jalapeño-each brine brings a slightly different taste to the martini. There are also many olive juices available that are designed specifically for the dirty martini. They can vary quite a bit in taste, though they're interesting to explore. It may take some time to discover which bottled olive juice you like best, so keep trying. Dirty Sue is a favorite for many dirty martini devotees. You might also try the cocktail-worthy olive juices from Boscoli, Fee Brothers, Filthy, Fragata, or Stirrings.
• Place the olives in a glass jar with a tight-sealing lid. Recycled olive jars are a natural choice, and Mason jars work great as well.
• Gently press the olives with the back of a wooden spoon firmly enough to release their juice. Try not to smash them as if you're muddling fruit for a cocktail.
• In a bowl, combine the other ingredients and mix well.
• Pour the liquid over the olives until they are completely covered. Leave a little room for air at the top of the jar.
• Seal the jar and shake it vigorously.
• Refrigerate for at least one day (longer is better) and shake before using the juice. If your juice gets a little low for the olives left in the jar, add more vermouth and give the mix a good shake.

NUTS OVER DOUBLE ESPRESSO MARTINI

Steps:

• In a shaker filled with ice add the 2 ingredients and shake till hands are frozen. Pour into 2 martini glasses.

BUBBLEGUM MARTINI

Steps:

• Mix in shaker with 1-2 ice cubes, strain into chilled martini glass. Garnish with a maraschino cherry.

THREE-OLIVE MARTINIS

Steps:

• Skewer 3 olives on each swizzle stick. Divide vodka among 12 chilled Martini glasses. Add 3 drops vermouth to each glass. Stir each with olive skewer; serve.