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The cocktail olive is taken up a level here by Jack Rudy, which celebrated its affinity for a classic Martini by adding a nice splash of Dry Vermouth, a pinch of juniper, and coriander in the flavorful brine. The olives themselves are grown in California and haven't been stuffed. You can enjoy these in a Martini, or a Bloody Mary, or even in a Spritz as the Italians do. Or just eat them straight out of that jar.
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