Divina Jalap Stuff Olives

Divina Jalap Stuff Olives are, going by the name, olives stuffed with jalapeño, sold as a bar garnish in the mixers category. The listing gives no origin, olive variety, brine recipe or heat level, so what follows describes how stuffed olives of this type usually behave. Expect a salty, savory brine-cured olive with a green, vegetal pepper note from the filling. Jalapeño-stuffed olives typically bring mild-to-moderate heat that builds slowly, and the brine is usually tangy and briny enough to flavor a drink. Their best use is in a Martini. A gin Martini, stirred over ice with a dry vermouth ratio and strained into a chilled coupe or Nick & Nora, takes the pepper note well. The botanicals in gin sit comfortably beside green chili. A vodka Martini lets the olive's brine and heat come through more clearly. For a dirtier version, add a small splash of the jar brine, but taste it first. Pepper-infused brine can be sharper and saltier than plain olive brine, so start with a bar spoon rather than a measured half ounce. Skewer one to three olives on a pick and rest them in the glass so the heat releases gradually as the drink is sipped. The olives also suit a Bloody Mary or a Gibson-style variation with a spicy garnish. In a Bloody Mary they echo the pepper and salt already in the mix. Tequila or mezcal Martinis are another match, since agave spirits and jalapeño share a vegetal, slightly smoky grassiness. A Vesper-style drink works too, as long as you keep the olive count low so the citrus-and-juniper profile of the base isn't overwhelmed. Off the bar, serve them straight from the jar, chilled, on a board with sharp cheddar, manchego, cured meats or salted nuts. The salt and acidity cut through rich, fatty foods. Once opened, keep the olives submerged in their brine and refrigerated, and use a clean fork or pick each time to keep the brine fresh.