Martinis are serious business to some people. I don't mean an alcoholic beverage just served in a martini glass (ehem Lemon Drop? Apple Martini?), I mean a real martini.
A real martini is a cocktail made with gin and dry vermouth and garnished with an olive or a lemon twist. That's it. It can be shaken or stirred or up or on the rocks but it's always gin & dry vermouth. I think it was the allure of such a cool glass that spawned the spin-offs we now enjoy as martinis. It's just more elegant and fun to drink from a tall stemmed glass with a precarious triangular dish on top than a sturdy rocks glass. At least I enjoy it! I do drink a true martini on occasion with a twist, but my real favorite is an adulteration. The more recent creation of the vodka martini.
I didn't write up a recipe because it's just this, double shot of vodka and a dash (up to a teaspoon) of green olive juice. Bing, bang, boom. So no, not a real martini!
Why bother with the post? The olives.
Pitted Castelvetrano olives are the perfect meaty, salty pairing for bleu cheese. I only had green Spanish olives with pimentos on hand at the time so that is what I used. If you can get your hands on some Castelvetrano olives though... do it! If you are making these for a guest you can use a cocktail pick or toothpick to gently remove the pimento. If you are making them for yourself, suck the pimentos out! Seriously, it's so easy.
Cut a thin sliver of cheese. You don't need much to stuff these!
Chop it into small pieces.
Assemble! If you cut a wedge that is too large it's a pain to smush it into the olive. These look tidy and taste fantastic. You can use crumbles but you run into the smushing thing and generally crumbles are lower quality bleu cheese better served for other bulk purposes.
Enjoy!
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