Recipes   /   The Dirty Sicilian

The Dirty Sicilian

Jan 3, 2012 by Gabriele Corcos


One of my first jobs at the Library Bar at the Hollywood Roosevelt Hotel was to make the three most common asked for drinks great, one of them being the Dirty Martini. My philosophy was if I could make the popular drink even better, then, I had a good chance of getting them to try one of my more experimental cocktails.

Fresh Mission olives are in season right now and are a beautifully, buttery and lightly cured olive that was literally picked off the tree six weeks ago. These un-pitted mission olives are unique to California and are used for both olive oil and cured table olives. And with fresh oregano and garlic available year round, these delicious olives make the perfect compliment to my Dirty Sicilian martini, which by the way, tastes like a pepperoni pizza!

  • 3 oz Vodka (or Gin)
  • 3/4 – 1 oz Olive Juice
  • 5 Oregano Leaves
  • 1/2 Garlic Clove
  • 3 Mission Olives

1Stir 3oz of Vodka or Gin with ¾ oz -1 oz of olive juice

2In the martini glass, coat the glass with 5-6 fresh oregano leaves, one half of a chopped garlic clove, 3-4 mission olives. Also as an option, you can add 1-2 pitted olives in there that can be hand stuffed with your cheese of choice. I personally love to stuff my olives with white truffle infused feta.

3After stirring for about 20 seconds, strain into martini glass and sprinkle some crushed red pepper on top.

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