- 36 pitted large brine-cured green olives, chilled
- 12 short swizzle sticks or toothpicks
- 6 cups ice-cold vodka
- Dry vermouth
- Skewer 3 olives on each swizzle stick. Divide vodka among 12 chilled Martini glasses. Add 3 drops vermouth to each glass. Stir each with olive skewer; serve.