Skip to main content
Epicurious
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

See Related Recipes and Cooking Tips

Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.