Best olive juice for martini's?
There was another thread on this a while back I think, you might want to do a search. I can't accept the idea of paying for olive juice by itself, so I usually use the leftover from a jar of olives. However, we consume a lot of olives in my house, so there's never a shortage. Once I went to the local upscale market and asked if I could take some juice from the olive bar at the deli. I got a weird look, but the deli person said it was okay, though she wouldn't let me do it myself. She ladled about a half pint of juice from the Tuscan olives into a container for me, no charge. That kept me in dirty martinis for a few weeks. You could always try that.
I've tried two--this one was good:
The other one had citric acid in it, and I didn't like it. I don't use vermouth in mine, so that may have been why the sour taste was really noticeable. I often wonder if I should just throw a little salt water into the olive jar. . .
I like dirty martinis, but never gave the olive juice much thought - I'd just use whatever jar was in the fridge.
However, I did see vermouth brined olives like these
but never tried them.
Who knows, maybe the brine can wholly replace the vermouth, or make an interesting combo.