The Olive Branch: An Olive Oil Martini

Recipe: Sabrina Lanier and Michelle DeSantis , da Toscano , New York City

Photo: Nicola Parisi

March 20, 2026

A pantry staple elevates this vodka Martini.

Olive oil lends a silky texture and a fruity nuance to this Martini riff, while a touch of salt accents an Italian aperitivo’s bittersweetness. The Parmesan-stuffed garnish is worth the extra effort of finding (or making yourself). “The nuttiness of the cheese complements the buttery Castelvetrano olive, rounding out the cocktail perfectly,” says former da Toscano bar manager, Sabrina Lanier.

Ingredients

2 3/4 oz. olive oil–washed vodka
1/2 oz. Cocchi Americano bianco
1/4 oz. pink Himalayan saline solution

Tools:barspoon, strainer, fine strainer
Glass:coupe
Garnish:Castelvetrano olive stuffed with aged Parmesan

Preparation

Stir all of the ingredients with ice until very cold, then double strain into a chilled glass and garnish.
Olive Oil–Washed VodkaIn a quart-size jar, combine 750 ml of vodka and 6 oz. of high-quality extra-virgin olive oil, leaving a little room at the top. Store in a dark, cool area for 2-3 days, agitating the mixture daily. Use a spoon or small ladle to gently remove much of the oil on the surface (it can be reused
for cooking), then place the jar in the freezer for several hours, until the remaining oil has solidified. Strain through cheesecloth or a damp coffee filter, and bottle for use within 2 weeks.
Pink Himalayan Saline SolutionCombine an 8:1 ratio of hot water to pink Himalayan salt, and shake until the salt is fully dissolved. Cool before use.