For me, there is no better martini olive than a Castelvetrano olive from Sicily,” says Pete Stanton, head bartender at Ai Fiori at The Langham, New York. Grown specifically in the Castelvetrano region of Sicily, the fresh seaside air adds a distinct mild salinity to the olives. "At Ai Fiori, we use whole Castelvetranos in brine (with the pits in) because they deliver a delicious buttery flavor that classically pairs well with the aromatics of a proper gin martini," Stanton says. Distilled in England and blended with Icelandic spring water, Martin Miller’s is a soft-textured and beautifully balanced gin for a Dry Martini or a Perfect Martini. Citrus freshness combines with a soft and clean finish, making it a classic choice. Choose the higher-strength Martin Miller’s Westbourne (45.2% abv) for a Martini that delivers more juniper punch. Alc 40% Add the gin, vermouth and olive brine to a stirring glass or shaker with lots of ice. Stir well and then strain into a martini glass. Garnish, serve and enjoy! 2. Red Snapper

Anthony Escalante, the lead mixologist at the Wrigley Mansion, goes one step further with his love of olives and saves the brine to use in future martinis. You can even infuse your favorite spirit (in this case, gin or vodka) via sous vide or in a mason jar in the freezer. For the lovers of these drinks, there's a way the olives that accompany a martini are eaten. The first olive is eaten with the first sip, the second one can be eaten somewhere in the middle, but the last olive is typically eaten with the last sip of the drink.