This fun "reverse martini"--which gets straight to the best part of the martini, the gin-soaked olives--was inspired by a recipe in Canal House Cooking (Vol. 3), by Christopher Hirsheimer and Melissa Hamilton.
Yield: Serves 8 to 10
8 ounces Cerignola or other green olives, drained
1 cup gin or vodka
Splash of dry vermouth
Combine all ingredients in a bowl and chill until ready to serve.