Filthy Pickle Olive

Filthy Pickle Olive is sold in the mixers category, and the name points to a briny, pickle-flavored take on the cocktail olive. The listing doesn't give a flavor profile, so what follows is what products like this usually deliver. Expect salt and vinegar tang first, a savory green-olive base, and a dill-and-garlic edge that runs sharper than a plain Spanish olive. If it is packed with its brine, that liquid is the more concentrated ingredient and is worth treating separately from the fruit. The most natural use is a dirty martini. Gin or vodka, a small amount of dry vermouth, and a measured splash of the brine, about a quarter to half an ounce per drink, stirred with ice and strained. Because pickle-style brines tend to be saltier and more acidic than standard olive brine, start at the low end and adjust. A Gibson-style twist also suits it: a classic gin martini with the olive in place of the cocktail onion. It also fits a pickleback-style pairing, where the brine follows a shot of whiskey, and a Bloody Mary, where the olive works as a skewered garnish and a little brine can replace some of the salt and acid. Chill matters more than anything else here. Keep the jar in the refrigerator and build the drink over plenty of ice, then serve it cold and without ice. A stemmed martini or coupe glass keeps the garnish visible and the drink cold. For a Bloody Mary or a pickleback chaser, use a tall highball or a small shot glass. For food, salty, fatty things work best: charcuterie, aged hard cheeses, fried chicken, or a sharp cheddar sandwich. Spoon or skewer a few olives onto a board next to them, and use any spare brine in a vinaigrette or marinade.