Martini Olives, Cocktail Olives,
Gourmet Olive Garnish For
Martinis,
Bar Olives For Martini Recipes, Stuffed Olives, Gourmet Olives,
Fresh
Olives, Cocktail Party Olives, Holiday Party Olives
Gourmet Olives, Martini Olives,
Cocktail Olives - Delicious Garnish Olives For Martinis
Most martini recipes call
for garnishing the drink with gourmet olives. The chief advantage of an
olive is that it adds salt to the drink.
(Unlike olives used in cooking,
bar olives for martini recipes are
usually preserved in brine).
For cocktail party
"elite" martini drinkers, the garnish called
for in martini recipes transforms a simple
martini into a whole new animal. To these
members of the Martini Recipes Police,
martini recipes that are garnished with
onions instead of olives aren't really
Martinis at all…they're called Gibsons.
If you are
using gourmet olives as martini garnish, we
recommend rinsing them under water just
before you put them into the Martini. This
prevents excess oily olive juice from
polluting your drink. Fresh olives are also
very important. Olives that have been
sitting for a while will ruin a martini.
Mezzetta is one of America's favorite brand of peppers, olives and specialty foods. Their wide variety of delicious food products can be found in retail and specialty grocery stores nationwide. Mezzetta's Martini Olives have been served in San Francisco's famous hotels, cocktail lounges, and restaurants for generations.\n\nMezzetta Martini Olives are Spanish Queen Olives imported from ancient Mediterranean olive groves stuffed with pleasantly tart pimento. Mezzetta has taken the extra step of marinating them in dry vermouth. Simply add Martini Olives to Gin or Vodka for the perfect drink. No vermouth needed!\n\nEach jar contains 10 ounces drained weight (approximately 64 olives) of Imported Spanish Queen Martini Olives Marinated in Dry Vermouth by Mezzetta. Contains sulfites.
Mezzetta is one of America's favorite brand of peppers, olives and specialty foods. Their wide variety of delicious food products can be found in retail and specialty grocery stores nationwide.\n\nBlue Cheese Stuffed Olives by Mezzetta are all natural, real cheese stuffed colossal green olives from Greece jarred in sunflower oil, sea salt, and citric acid. Mezzetta stuffed olives are carefully filled by hand with impeccable attention to detail. They are fantastic for adding sophistication to appetizers and cocktails. Blue Cheese Stuffed Green Olives are perfect for martinis. Spear a piece of salami, a cocktail onion, a blue cheese stuffed olive and celery on a skewer and serve with bloody marys. They are also a tasty snack right out of the jar!\n\nEach jar contains 9.5 ounces drained weight (approximately 32 olives) of Blue Cheese Stuffed Green Olives by Mezzetta.
Mezzetta has been a family owned and operated business since 1935 and has built a reputation for the finest quality products. Here, we begin with giant olives from the Napa Vallley where they are pitted and stuffed with giant garlic cloves. What could be better as a garnish for your favorite cocktail such as a Martini or a Bloody Mary?\n\nTry them floured and fried as a hot new party snack or sliced on top of your favorite pizza.\n\nEach jar of Mezzetta Olives Stuffed with Garlic contains a drained weight of 282g or 10 oz.
These bright green giant olives come from the Adriatic coast of Southern Italy. They are mild and sweet with a very dense "meaty" flesh. They are preserved in brine made of water, salt, acidifier and Citric acids.
The Cerignola olives are excellent for snacking or with drinks. We like to pair them with chunks of Parmigiano and some fresh crusty bread for a "rustica" lunch made in heaven. Our olives are produced and packed by the DeCarlo company which has built a reputation in Italy for excellence.
Each decorative glass jar contains 580g (more than 20oz.).
Manzanillo Olives with Lemon and Thyme by California Harvest are traditionally cured all-natural olives with fresh citrus and herbs.\n\nThese varietal olives are grown in the hot interior valleys of California from trees that descend from cuttings brought by the Spanish missionaries hundreds of years ago. The Manzanillo Olives are harvested in the Fall and then cured in salt instead of lye to produce an all-natural product.\n\nManzanillo Olives with Lemon and Thyme are a Greek style specialty olive that is wonderful as an appetizer or as an mezethes. The great flavor of these large olives are further enhanced by the unique combination of spices.\n\nManzanillo Olives with Lemon and Thyme are hand packed in a brine that includes Champagne vinegar, extra virgin olive oil, slices of lemons and fresh thyme leaves.\n\nEach jar contains 10 ounces net weight of Manzanillo Olives with Lemon and Thyme by California Harvest
Paesana Specialty Stuffed Olives are meticulously hand selected, hand stuffed, hand placed and packed individually in each & every jar which assures you of maximum quality on a consistent basis.\n\nAdd these jalapeno stuffed olives to your favorite specialty drink, antipasto tray, salad, or eat them straight out of the jar. A Martini lovers delight. Dr. Net Wt. 5 oz.\n\nKosher Certified and Parve
Celebrate the spirit of Provence with these authentic Picholine olives. Serve them as appetizers, with cheese and fruit or in salads.\n\nPicholine are small green olives that have a very "meaty" texture and refreshing taste.\n\nEach jar contains 4.5 ounces of Green Picholine Olives by Life in Provence from France.
This Spanish mix of olives is a combination of Arbequina, Black Empeltre and Manzanilla olives soaked in a brine of salt, water and aromatic herbs.\n\nThey make a tasty snack or addition to your favorite dishes. Product of Spain. 14.10 oz. drained weight.
Probably the most famous of the French olives is the Nicoise.\n\nServe these small authentic Provencal olives along with cheeses, in appetizer trays, in salads, or to garnish chicken, fish and meat dishes. Nicoise Olives make a nice addition to tuna belly fillets in olive oil served with crusty bread.\n\nEach jar contains 4.5 ounces of Nicoise Olives by Life in Provence from France.
These black olives are cured in vegetable oil, salt and Provencal herbs and are not preserved in brine. Serve them as appetizers, with cheeses, in salads, or to garnish chicken, fish and meat dishes. Product of France. 4.5 oz.
Paesana Genuine Italian Gaeta Olives enhanced with extra virgin olive oil are round, purple olives that are grown in the Southern region of Italy.\n\nPaesana uses pure extra virgin olive oil to enhance the flavor of these purple gems making them the perfect ingredient for your favorite antipasto tray, salads, and your own special dishes.\n\nEach jar contains 7 ounces drained weight of Gaeta Olives by Paesana.\n\nKosher Certified and Parve
Mezzetta is one of America's favorite brand of peppers, olives and specialty foods. Their wide variety of delicious food products can be found in retail and specialty grocery stores nationwide.\n\nMezzetta Greek Calamata Olives are imported from sun-drenched olive groves in Greece. Deep purple in color and succulently rich in flavor these tender meaty olives are famous crowd pleasers. Considered by many as the most prized olives in the world they are perfect for antipasto trays, salads and Mediterranean recipes. Try them straight out the jar for a mouth-watering snack!\n\nEach jar contains 10 ounces drained weight of Greek Calamata Pitted Olives by Mezzetta.
Romanico Arbequina Olives are processed in the traditional manner. Water, salt and time are the only ingredients used in the preparation of these Arbequina olives. No preservatives are used.\n\nThese olives are ideal for snacking, as a complement to salads or as components to various appetizer preparations.\n\nEach jar of Romanico Arbequina Olives contains 10.6oz. or 300g.
A luscious combination of six Italian olive varietals are packed in herb and garlic infused extra virgin olive oil, not brine. Eat the olives right out of the jar or gently warm and serve with fresh cheeses. Use the deliciously flavored olive oil from the olives in cooking, too.\n\nOlives are a delicious ready-to-eat antipasti or condiment for salads and sandwiches.\n\nEach jar of Farmhouse Olives contains 10oz. (286g).
Cerignola is a town in the Province of Foggia in the Apulia Region of Italy which borders the Adriatic Sea. Apulia has brought us many wonderful gourmet products not the least of which is the Bella di Cerignola Olive whose production dates back several thousands of years. Although its origin is traced back to Spain, it now has become known by the name of the town, Cerignola, which gives us the greatest production.
The Bella di Cerignola Olive is prepared using the Sivigliano system which is comprised of three phases. First, the characteristic bitterness inherent in the natural state of olives is removed by a series of different rinses; then the olives are covered with a saline solution which initiates a fermentation process; and lastly, they are pasteurized and packaged.
The olive itself is very large, oval, and quite "meaty". It's flesh pulls easily away from the pit and lends itself to a myriad of uses. The difference between various brands is a result of the actual brine, or saline solution that each manufacturer uses. We are particularly fond of the Fratepietro recipe which has just the right balance of saltiness and sweetness.
Each jar of Fratepietro Green Bella di Cerignola Olives contains a net weight 580ml. or 20.7 oz.
The Apulia Region of Italy which borders the Adriatic Sea. has brought us many wonderful gourmet products not the least of which is the Bella di Cerignola Olive whose production dates back several thousands of years. Although its origin is traced back to Spain, it now has become known by the name of the town, Cerignola, which gives us the greatest production.
The Bella di Cerignola Olive is prepared using the Sivigliano system which is comprised of three phases. First, the characteristic bitterness inherent in the natural state of olives is removed by a series of different rinses; then the olives are covered with a saline solution which initiates a fermentation process; and lastly, they are pasteurized and packaged. The olive itself is very large, oval & quite "meaty". It's flesh pulls easily away from the pit and lends itself to a myriad of uses. The difference between various brands is a result of the actual brine, or saline solution that each manufacturer uses. We are particularly fond of the Fratepietro recipe which has just the right balance of saltiness and sweetness. The Black Bella di Cerignola Olives are riper and therefore a bit sweeter in taste and slightly softer in texture. They are just as "meaty" and wonderful for snacking, as part of an antipasti tray, or in salads.
Each jar of Fratepietro Black Bella di Cerignola Olives contains a net weight 580ml. or 20.7 oz.
Some say the olive is the best part
of a martini. Martini drinkers often
claim that garnishing the beverage
with olives gives it an extra kick
of flavor. Cocktail party-goers
insist that the simple olive garnish
turns gin and vermouth into a
martini.
The Facts
The olive has its positive
health effects, but it's hardly
the reason why it's a necessary
ingredient in a great martini.
Bar olives used in the
drink
are preserved in brine and their
salty flavor alters the taste of
the drink.
Martinis are typically garnished
with three olives; any
additional are served on the
side. Many recipes for the
classic cocktail recommend using
gourmet
olives to embellish the drink.
Eating Martini Olives
Dedicated martini drinkers savor
the olives at the end of the
drink. Olives soak up some of
the gin and vermouth, giving
them a unique taste.
When the drink comes with more
than one olive, martini lovers
typically eat one olive with the
first sip, using a cocktail pick
or just swallowing. The second
or last olive is swallowed with
the last of the drink.
History
There is no definitive story on
the creation of the martini, but
folklore suggests the drink was
first mixed during the
California Gold Rush.
"In 1849, a miner struck it rich
and was returning to San
Francisco. The miner, arriving
in Martinez, the first large
town he hit, wanted to
celebrate. He walked into our
leading bar and asked for
champagne," according to the
City of Martinez website.
Champagne was not available.
"However, the bartender told him
(the miner) that he had
something much better than
champagne and served a drink
which the bartender said was a
'Martinez Special'. The miner
liked the drink and ordered for
the house. Over a period of
years the name Martinez became
martini."
Types of Martini Olives
No matter what type of olive you
use, always use fresh ones. Old
olives will ruin a martini.
There are countless types of
olives that can be added to a
martini. In addition to the
typical bar cocktail olive,
gourmet olives stuffed with
garlic, blue cheese, onion,
anchovies or almonds may also be
used to give a martini a more
distinctive flavor.
Some say the olive is the best part
of a martini. Martini drinkers often
claim that garnishing the beverage
with olives gives it an extra kick
of flavor. Cocktail party-goers
insist that the simple olive garnish
turns gin and vermouth into a
martini.
The Facts
The olive has its positive
health effects, but it's hardly
the reason why it's a necessary
ingredient in a great martini.
Bar olives used in the
drink
are preserved in brine and their
salty flavor alters the taste of
the drink.
Martinis are typically garnished
with three olives; any
additional are served on the
side. Many recipes for the
classic cocktail recommend using
gourmet
olives to embellish the drink.
Eating Martini Olives
Dedicated martini drinkers savor
the olives at the end of the
drink. Olives soak up some of
the gin and vermouth, giving
them a unique taste.
When the drink comes with more
than one olive, martini lovers
typically eat one olive with the
first sip, using a cocktail pick
or just swallowing. The second
or last olive is swallowed with
the last of the drink.
History
There is no definitive story on
the creation of the martini, but
folklore suggests the drink was
first mixed during the
California Gold Rush.
"In 1849, a miner struck it rich
and was returning to San
Francisco. The miner, arriving
in Martinez, the first large
town he hit, wanted to
celebrate. He walked into our
leading bar and asked for
champagne," according to the
City of Martinez website.
Champagne was not available.
"However, the bartender told him
(the miner) that he had
something much better than
champagne and served a drink
which the bartender said was a
'Martinez Special'. The miner
liked the drink and ordered for
the house. Over a period of
years the name Martinez became
martini."
Types of Martini Olives
No matter what type of olive you
use, always use fresh ones. Old
olives will ruin a martini.
There are countless types of
olives that can be added to a
martini. In addition to the
typical bar cocktail olive,
gourmet olives stuffed with
garlic, blue cheese, onion,
anchovies or almonds may also be
used to give a martini a more
distinctive flavor.
Misconceptions
Recipes that call for cocktail
onions instead of olives do not
make a true martini; they make a
Gibson. The olive garnish is
what makes the martini cocktail.
When other garnishes are used,
it becomes an entirely different
beverage.
We think that the olive
just might be the best part of a martini. Martini
drinkers often claim that garnishing their drink with
olives gives it an extra kick of flavor. Cocktail
party-goers insist that all it takes is an olive garnish
to turn gin and vermouth into a martini.
The Martini Olive Facts
Olives carry positive health benefits, but that's not
the reason why it's a necessary ingredient in a great
martini. Bar olives used in the drink are preserved in
brine and their salty flavor alters the taste of the
drink.
Martinis are typically
garnished with three olives; any additional are served
on the side and some folks do ask for additional
cocktail olives. Many recipes for the classic cocktail
recommend using gourmet olives to embellish the drink.
Those additional olives on the side of your drink allow
you to enjoy them immediately with your drink while you
let the martini soaking olives marinate so that you can
savor them at the end of the drink. Olives soak up some
of the gin and vermouth, giving them a unique flavor.
Regardless of the type of olive you use, you must always
use fresh ones. Old olives will ruin a martini.
There are countless types of olives that can be added to
a martini. In addition to the typical cocktail olive,
gourmet olives stuffed with garlic, blue cheese, onion,
anchovies or almonds may also be used to give a martini
a more distinctive flavor.
Recipes that call for cocktail onions instead of olives
do not make a true martini; instead it is called a
Gibson. The olive garnish is what makes the martini
cocktail. When other garnishes are used, it becomes an
entirely different beverage.
Buy Gourmet Olives, Martini
Olives, Cocktail Olives - Olive Garnish For
Martinis,
Bar Olives For Martini Recipes, Stuffed Olives, Gourmet Olives, Fresh
Olives,
Cocktail Party Olives, Holiday Party Olives
