From Garden to Glass: Olive Martini
Olive trees might not be the first thing that comes to mind in Central Florida, but with the right conditions, they can be surprisingly rewarding—especially when winter gives us a rare cold snap. In areas like Lakeland and Plant City, those occasional frosty nights actually play an important role. Olive trees need a period of chill (called “chilling hours”) to properly flower and set fruit, so colder winters often mean a more abundant olive harvest.
Growing & Harvesting Olives in Central Florida
For best results, choose varieties suited to warmer climates like:
Arbequina – Compact, highly productive, and great for beginners
Koroneiki – Excellent for oil production and heat-tolerant
Arbosana – Small but flavorful olives with consistent yields
Olives are typically ready to harvest in late fall when they turn from green to deep purple or black. You can hand-pick them or gently shake branches over a tarp.
Making Olives Edible
Fresh olives straight from the tree are extremely bitter and require curing before they can be enjoyed. The simplest method is a brine cure:
Crack each olive slightly to help absorb the brine
Soak in water, changing it daily for about a week
Transfer to a saltwater brine (about 1/4 cup salt per quart of water)
Let cure for 2–4 weeks until the bitterness fades
After curing, you’ll have delicious, home-prepared olives ready for snacking—or cocktails.
A True Garden to Glass Experience
An olive martini made from your own backyard harvest is more than just a drink—it’s a conversation piece. With a little patience and the right winter conditions, you can turn a rare Florida crop into something timeless, elegant, and entirely your own.
Ingredients:
3 oz vodka
1 oz olive juice
Dash of dry vermouth
Green olives
Method:
Pour all ingredients into a cocktail shaker. Add ice and shake until chilled. Strain into a chilled glass and garnish with your home-cured olives.
Did you try this cocktail? Let me know!
Stay Dirty,
Ashley