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Dirty Sue Cocktail Olives
Dirty Sue Cocktail Olives are the garnish half of the brand that bottled the first olive juice made for cocktails. Founder Eric "ET" Tecosky came up with Dirty Sue behind the bar at Jones Hollywood in Los Angeles, after a busy shift of cracking open olive jars for round after round of dirty martinis and finding the brine already drained. He tracked down a California family operation importing barrels of grade-A Spanish green olives, and Dirty Sue's brine is the twice-filtered juice of olives from Spain's Sevilla region. The cocktail olives are built to sit in the glass alongside it. They're the garnish the brand specifies for its Three-Way Martini: equal parts London dry gin, Dirty Sue Premium Olive Juice and dry vermouth, shaken or stirred, double strained into a chilled glass and finished with a Dirty Sue Cocktail Olive. They're just as useful skewered on a Bloody Mary, dropped into a michelada, or set out on a cheese board. The jar holds 16 oz and the olives are gluten-free. Refrigerate after opening and keep the olives covered in their brine.
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