"Through a process known as fat-washing, alcohol absorbs the grassy, peppery notes from quality extra-virgin olive oil while leaving behind the actual fat content. The technique is simple: Combine your spirit of choice (gin or vodka) with an ounce of extra-virgin olive oil in any container with a tight lid, shake vigorously until the mixture looks cloudy and emulsified, then let everything sit on your counter for anywhere from a few hours to overnight, depending on how much flavor intensity you want."
"Once the mixture has absorbed all the flavors, remove the fat by freezing the mixture. The cold causes the oil to solidify and separate completely from the alcohol, rising to form a layer on top. Skim it off and strain through a coffee filter or fine mesh, and your martini will taste herbaceous and sophisticated with a texture that coats your mouth in the best possible way."
Fat-washing introduces olive oil flavors into spirits by allowing alcohol to absorb the oil's grassy, peppery notes while leaving the fat behind. Combine gin or vodka with an ounce of extra-virgin olive oil, shake until emulsified, then rest for hours to overnight for desired intensity. Freeze the mixture so the oil solidifies and separates, skim the fat, then strain through a coffee filter or fine mesh. The resulting martini tastes herbaceous and sophisticated with a mouth-coating texture. Olive oil martinis function best as pre-dinner aperitifs and pair well with salty charcuterie or bruschetta.
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