Olives

The Dirty Martini wouldn’t exist without olives, and that briny, savory quality has made them the most iconic cocktail garnish in the business. Go for quality pimento-stuffed Spanish olives — the cheap ones from the back of the fridge won’t do your gin justice. Some bars get creative with blue cheese-stuffed or jalapeño-stuffed varieties. The brine matters too; a splash of good olive juice adds salinity that rounds out a dry martini. Always use an odd number — tradition says one or three, never two.

Last modified on October 15, 2026