A Dill and Black Olive Infused Gin For all Seasons

Our assignment for California Black Olives was to incorporate the famous fruit in four original cocktails. Using black olives as a garnish is a natural choice, but we wanted to see how we could use them in other, maybe slightly more exciting ways. After one sip of this California black olive and dill gin you’ll be convinced that dill and black olives were destined to be together. The mild taste of the olives and dill infuse the gin with a unique flavor that will lend itself to dozens of recipes. Try a few ounces of the infusion over ice for a simple cocktail loaded with depth, or make our Sunshine Infusion for a refreshing and light summer drink.

CA Olive infusion 3

Sunshine Infusion 2.5 ounces California black olive and dill infused gin 1/8 teaspoon green charteuse 2 dashes orange bitters 1 teaspoon lemon juice ¼ of a cucumber Garnish with cucumber wrapped California black olive stuffed with goat cheese

To make the infusion: Combine one can of extra large California olives and one package of washed dill in a sealable container. Add enough gin to cover the dill if it’s standing up. Refrigerate for 2 hours to three days in a well-sealed container.

Cocktail directions: Slice up the cucumber and add it to a measuring pitcher. Add the olive and dill infused gin, and muddle until the cucumber starts to break apart. Strain the cucumber and gin into a martini shaker filled with ice. Add the green charteuse, orange bitters, and lemon juice. Shake well. Strain into a martini glass or rocks glass with ice and garnish with a goat cheese stuffed olive wrapped in a cucumber peel.

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