The Olive Oil Martini

The Olive Oil Martini
Image found on Conoilo on Instagram

At this point in quarantine, I’m growing weary of the same old cocktails, so I took to my kitchen to ponder what I can do to switch up my cocktail hour.

While there’s a host of pantry-staple food recipes floating around the internet, a bartender friend and I recently queried—what cocktails can you make with pantry staples? And not a bartender’s home pantry—I certainly don’t have bottles of rare liqueurs and bitters floating around my one-bedroom apartment. 

So our answer? Add a few drops of olive oil to a drink. It adds an aromatic, savory element to the martini—even just a few drops in the top of a martini adds a rich mouthfeel. 

Stick to the average martini recipe (gin, dry vermouth), shake, and add a few drops of olive oil to the top. They float delicately on top (hello, Instagram potential!) and add a new dimension to a tried-and-true martini recipe.

If you’ve got more time on your hands, try fat washing the spirit with olive oil. 


Take a bottle of vodka or gin (preferably one you’re fond of sipping neat, if this for a martini) and four ounces of olive oil. Stir vigorously to combine, and add to a container with a tight lid. Place the container in the freezer for 8-12 hours until the olive oil separates to the top of the mixture and solidifies. Remove the solid olive oil, and strain the spirit through a coffee or fine filter. (Specifications via Dave Arnold’s Liquid Intelligence.)

Kate Dingwall
Kate Dingwall
Kate Dingwall is a writer and editor, primarily covering the spirits and travel world. Her work has appeared in, Wine Enthusiast,, MAXIM Magazine, DuJour Magazine, Eater, VinePair, Culture Trip, Canada's 100 Best Restaurants, and a number of other publications, online and print. Outside of writing, she is a sommelier and an avid martini drinker.

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