Ginuary 27th: Baked Martini Olives.

This one’s up a bit late because I spent the day entertaining a couple of gal pals at my place! I could have served them up a cocktail or two each but instead I went with finger food. Not the best choice for card games but we polished them off pretty darn quickly, nonetheless…

Baked Martini Olives

  • 250g mixed olives (or your favourites), drained
  • 1-2 cloves smashed garlic
  • several stems of thyme/oregano/rosemary
  • 1 small lemon, sliced thinly
  • ½ cup olive oil
  • ½ cup gin
  • 1 Tbsp dry vermouth (optional)

Preheat the oven to 180°C.

Mix everything together in a small mixing bowl before transferring to a small oven-proof dish deep/wide enough to hold the olives. (This mixture will bubble in the oven and you don’t want a mess.) Add more gin and olive oil if needed (the olives don’t need to be fully submerged).

Bake for about thirty minutes. Let the olives cool a little before shoving them in your gob.


I’d even be inclined to call these martini olives. Maybe baked martini olives. Ok, yes, I’m officially changing the name (they were originally called gin-marinated olives; the start of this paragraph is going to seem confusing now). I threw in a dash of dry vermouth because I have some beautiful Maidenii in the fridge at the moment and it almost seemed necessary, what with olives and lemons and gin. Give me a dirty martini in a bowl, right? I felt wrong not putting dry vermouth in there. 

These ginny olives feel like finality for me. Here’s the thing—way back during the first Ginuary in 2012, I actually made up a batch of gin olives from another recipe (I should mention, this one’s from Lydia’s Flexitarian Kitchen) and had them waiting in the fridge… and promptly forgot about them. When it was time to move house (and state) I rediscovered them, and ended up gifting them to my hetero lifemate (I think I did, anyway…). So I never tried them! But the reason I found the recipe in the first place was because I used to go to this wonderful restaurant and bar in Woolloongabba in Brisbane called the Crosstown Eating House and gin-marinated olives were one of their cocktail bar snacks. My life would never be the same after trying those.

Today’s weren’t those olives, but they were pretty darn delicious. Warm from the oven (what an excellent step) and definitely alcoholic (“Do they taste boozy?” “I absolutely wouldn’t serve them to children”), like I said—we made them disappear very quickly. 

I’m actually marinating a second batch overnight (or longer; who knows with me) to see if I can get a stronger flavour seeped into them. I imagine the baking helps to cook that flavour in but I’m stubborn. And curious. It’s a lifestyle.