Olive Oil Washed Vermouth
An aperitif for the olive oil obsessed.
Instructions
Pour olive oil and vermouth into a freeze-safe, leak-proof container (preferably a jar). Close the lid tightly and shake until well mixed.
Let the mixture infuse at room temperature for 1 hour. Shake the container every 20 minutes to keep the ingredients incorporated (3 shakes total).
After 1 hour, give the jar a final shake and transfer it to the fridge for 24 hours. Shake occasionally when you remember.
After 24 hours, flip the container upside down and freeze it for 2 hours. The olive oil will solidify, separating from the liquid vermouth.
Strain the liquid vermouth through a coffee filter to remove any residual oil. The vermouth will have a fragrant olive oil aroma and a silky smooth texture.
Serve chilled on its own, over ice, or with a splash of sparkling water. Garnish with a pitted olive (My favourite is the Spanish Gordal variety) and a few drops of extra virgin olive oil.
Ingredients
2 cups | 500ml dry vermouth
1/2 cup | 250ml extra virgin olive oil
MAKES 5 SERVINGS
FAQs
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Fat washing is a technique in cocktail making where a fat or oil is infused into a spirit to impart flavour, richness and mouthfeel.
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You don’t need a premium finishing olive oil for this infusion. Choose an olive oil you’d enjoy drizzled over bread—the better the quality, the better the infusion. Ensure it’s 100% pure olive oil, as anything else won’t freeze properly.
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Once opened, vermouth can last for 1 to 2 months in the refrigerator if properly sealed. For best results, aim to consume within 1 month.
If the vermouth smells off or tastes excessively bitter or flat, it’s best to discard it.