This is a time saver if you like to serve dry martinis at parties. At least three days before the event, you prepare your cocktail olives from scratch. It is really simple.
All you need is large Spanish olives and roasted peppers. Look for the Queen, Manzanilla or Sevillano variety. Try to buy olives that are not in brine. If you are in a hurry, you can use good quality roasted peppers in a jar as long as you rinse them well. But you will get a nicer texture if your roast your own sweet red peppers. Therefore, it is worth the extra time.
Once you placed your stuffed olives in Mason jar, fill the jar with dry vermouth and add lemon twist or juniper berries for flavor. At your party, you simply need to get your vermouth-soaked cocktail olives from the fridge, pour the vodka or gin in a cold martini glass and garnish with one and up to three olives to prepare the quickest dry martini.
If you are like my husband and prefer straight olives on your dry martini, simply skip the stuffing.