Snacks & Sips Episode 1: Herbes de Provence infused martini and herbes de Provence marinated olives!

Snacks & Sips Episode 1: herbes de Provence marinated olives and an infused dirty martini I’m calling the Dirty Provençal.

Earthy, bright, herbal, delicious!! A perfect pairing imo. Recipe below but if you want printable PDFs they’re in my newsletter, too 🙂

For the Herbes de Provence infused gin:

1 cup gin (I like Bombay Sapphire)
1 tbsp Herbes de Provence

Add to a jar or other freezer-safe container with a lid. Shake up really well. Over the next few hours, try to give it a shake every 30-60 minutes, then transfer to the freezer for 24 hours. Strain through a fine mesh sieve before using (you can also strain through a coffee filter or cheese cloth to remove even more of the leftover dried herbs, but the little bit that is able to pass through a fine mesh sieve doesn’t bother me personally!).

For the martini:

3 oz infused gin
1 oz olive brine
3/4 oz dry vermouth
3/4 oz lemon juice
A couple drops of extra virgin olive oil, olives, and lemon twist for garnish

Add the gin, olive brine, vermouth, and lemon juice to a shaker. Fill with ice and shake vigorously. Strain into a chilled martini glass.

Garnish with a couple of drops of extra virgin olive oil, a lemon twist, and as many olives as you like.

For the olives:
Ingredients:

1 cup olives of choice (I did a combination of castelvetrano and kalamata)
1/4 cup extra virgin olive oil
Zest and juice of 1/2 an orange
Zest and juice of 1/2 a lemon
1 tbsp Herbes de Provence
1 tsp Aleppo pepper
Black pepper

Mix all the ingredients together and serve!