1 cup (140 g) brined whole green unpitted olives, drained (see note)

3 oz (90 ml) gin

½ oz (15 ml) dry white vermouth

In a bowl, combine all of the ingredients. Transfer to a 1-cup (250 ml) capacity jar. Seal the jar with a lid and let marinate for 4 days in the refrigerator.

The olives will keep in the refrigerator for 3 weeks.

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