- 20 each red and green Cerignola olives
- 1 1/2 cups gin
- 6 3×1″ strips lemon zest (yellow part only)
- 1/4 cup dry vermouth
- 2 tablespoons fresh lime juice
- Ingredient Info: Large Cerignola olives are available at better supermarkets and at specialty foods stores.
- Combine all ingredients and 1 cup water in a large jar. Cover; shake well and chill for at least 2 hours. Divide among smaller jars. DO AHEAD: Keep chilled for up to 2 weeks.