Probably the most famous of all olives is in a cocktail.
Of course, you take absolutely unseasoned natural olives, only pickled in brine, e.g. Manzanillas from Spain.
For the drink you mix 6 to 7 parts dry gin with one part dry vermouth, Noilly Prat, pour the mixture into a small sherry glass and serve it with a green olive skewered on a wooden stick: CinCin!
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