Helan Singh
February 02, 2024
Olives found their way into martinis during the 19th century when flavour profile experimentation led to the introduction of this complex ingredient, forever associating a dry martini with olives.
In 1901, New York bartender John O’Connor stumbled upon olives and olive brine while crafting a dry martini. This accidental addition birthed the concept of a ‘dirty’ martini, gaining popularity during the Prohibition Era.
A common superstition dictates that only one or three should be used when garnishing a martini with olives. Bartenders avoid even numbers, believing it brings bad luck to the drink.
As a salty treat, Olives add a distinct layer of taste to the martini, enhancing the flavour profile and surprising the taste buds.
Similar traditions exist in Italian cultures, where coffee beans garnishing sambuca are in threes, as even numbers are considered unlucky, reflecting a cultural belief in hospitality.
Across the globe, hosting traditions echo this superstition. In West Asia, dates are served in threes or fives, emphasising the aversion to even numbers in these cultural practices.