not so much a drink as a destination….

6 oz pitted green olives
2 oz kalamata olives
4 oz celery
2 oz capers
2 oz pickled jalapenos, seeded
4 oz sun-dried tomatoes
4 scallions, green tops included
1 clove garlic
2 T olive juice
1 t worcestershire
1 T tomato paste
1/2 t fresh ground black pepper
optional: 4 oz dry smoked salmon, flaked

–Finely mince all ingredients.  *if you put this in a food processor, DO NOT overprocess – it will turn into olive paste**.
–Allow to marinate overnight before using.  If it gets too dry over time (the tomatoes will begin to absorb any liquid), add more olive juice or a little Bloody Mary Mixer.
–Store in an air-tight 24 oz container and keep in the fridge up to 2 weeks. (Also excellent as a sandwich spread – think muffelata)

**This is actually fine if you want to add a few dollops into some bean soup or spaghetti sauce, or even to spread on toasted french bread and top with shredded cheese — but the texture is a must for the drink….


2 oz 3-Olives Tomato Vodka
4 oz Bloody Mary mixer
(shake together with crushed ice and strain into a 8 oz glass)
top with a heaping T of Bloody Awful Mix.
–slurp rudely


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