It's the end the year, which coincides with our second anniversary as a business. So with that, dear subscribers, we're raising a toast to you. Join us for one of the most popular, most Instagrammed uses of our olive oil: in a martini. The recipe for the one down below comes from our talented friends at SCHOFIELD'S BAR in Manchester.
This martini is the perfect year-round tipple for hosting a dinner party as it uses evergreen ingredients, but the spiced hit of black pepper makes it especially suited for sweater weather and winter festivities at home. This can be done with our Greek or Portuguese, depending on your palate. The Greek will give it a creamier feel and the Portuguese will bring an extra pepperiness.
Here are the ingredients you'll need:
- 60ml gin
- 5ml manzanilla sherry
- 5ml dry vermouth*
- Cracked black pepper
- Citizens of Soil extra virgin olive oil
*The SCHOFIELD’S Dry Vermouth is recommended here, naturally.
Here's the method:
- Add all the ingredients to a mixing glass with lots of ice and stir.
- Strain into a chilled martini glass (keep a couple in the freezer or put ice in the glass as you prepare the rest to give it that cool, frosty vibe).
- Crack some pepper over it.
- Drizzle a couple of drops of our extra virgin olive oil on top.
Ways to make it more your own:
- It's the start of citrus season, so pop in an orange or lemon peel.
- Would it surprise you at all if we said add in a green olive? The bigger, the better (and more buttery) here.
If you liked this recipe then you will surely enjoy all of the ones mentioned in Joe Schofield's book! And should you find yourself around Manchester, the SCHOFIELD'S BAR has some of the most respected folks in the whole industry behind the bar. It also recently took its place in the top 100 bars in the world. They have a Gimlet with our Greek oil in it that stands proudly on their menu this winter—so pop on by.
Are you making this? Share with your fellow citizens. Tag us in your photos on Instagram at @CitizensofSoil.
You may also like...
Greek lemon & egg chicken soup
Called avgolemono (ah-vgo-le-mono), this Greek soup is a knock-out in the winter and can be made in less than 30 minutes. The combination of simply chicken broth, lemon, and egg makes a cream-like soup that’s easy to build upon with more vegetables and herbs, like winter cabbage, potatoes, carrots, and parsley. File this under peak nourishment. Are you feeling under the weather? Have this soup. Just had a baby? Have this soup. Trying to get pregnant? Have this soup. Not feeling great? Have...
Polyphenols in extra virgin olive oil. Everything you need to know.
There’s a lot of talk lately about polyphenols and the important role they play in our overall health. And while they exist in loads of plants, there are some powerful ones specific to virgin olive oils which help to explain why it's been considered a superfood since antiquity. Perhaps it’s spearheaded by a wider post-Covid health movement, or the “Zoe-fication” from new innovations and research in the nutrition space, or maybe it’s just that we’re forever chasing the fountain of youth… What...
Spinach and feta galette
It's pancake day, but we're making it Mediterranean style. This version goes green with spinach, courgette, and feta wrapped up in buckwheat flower with some drizzles of the good stuff. Just in time for Valentine's, fall in love with this gorgeous crepe from our favourite chef of the seas—Elleni Katalanos (the Green Greek Chef). Her thoughtful, colourful way of balancing nutrition and flavour never disappoints. They've been testing different styles in their kitchen this month, but this straw...