Roasted Garlic Stuffed Olive Martinis

Total Time:
336 hr 35 min
Prep:
35 min
Inactive:
336 hr

Yield:
about 24 garlic-stuffed olives, enough for 12 to 24 drinks
Level:
Easy

Ingredients
  • 2 whole heads garlic
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1/2 teaspoon Essence, recipe follows
  • 1 (3.75-ounces dry weight) jar pitted queen olives, with their brine
  • Good quality gin
  • Dry vermouth
Directions

Preheat the oven to 400 degrees F.

Combine the garlic, olive oil, salt, pepper, and Essence together on a sheet of aluminum foil. Fold the edges of the foil together to form a tent and roast until just-tender, about 20 minutes. Set aside to cool before removing the cloves from their skins. Try to keep the pretty, intact cloves for stuffing the olives, and use the other cloves for another purpose.

If the olives you have purchased are already stuffed with pimientos, remove the pimientos and reserve for another purpose. Carefully stuff each olive with 1 of the roasted garlic cloves and return the garlic-stuffed olives to the jar with the brine. Allow to sit in the brine for at least 2 weeks before using.

After the olives have "matured," for each martini combine 1 2/3 ounces of the gin with 1/3-ounce of the vermouth over ice in a cocktail shaker and shake until thoroughly chilled. (Add olive brine to taste, if desired.) Strain into a martini glass and garnish with a toothpick that has been skewered with 2 of the garlic-stuffed olives.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.


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