Want to know how to make the perfect dirty martini? Start here. To create this magical juice, olives are cured in a “mother brine” for 2–3 years. We don't filter, so there is olive sediment here... but isn't that what makes the martini dirty?
The reason we don't filter is so that those olive bits keep flavoring the brine. Want a classicly clean martini - just pour this through a small sieve.
The bottle holds significantly more brine than your average jar of green olives and is easily stored with other bottled mixers.