Instructions
Step 1
A day before you plan to use the gin, start the infusion: To a large jar or airtight plastic container, add the gin, olive oil, rosemary, and thyme. Shake vigorously, then set aside at room temperature to infuse for 12 hours.
Step 2
Transfer the jar to the freezer for another 12 hours (or overnight). This will cause the olive oil to solidify and separate. Place a fine mesh strainer over a second large jar or container, then strain the gin, discarding any solids. Wash and dry the original jar and the strainer then line the strainer with a coffee filter. Strain the gin once again to remove any remaining sediment and oil. Use immediately or cover tightly and use within 6 months.
Step 3
Mix the olive oil martini: In a mixing glass filled with ice, add 2½ oz. of the infused gin gin, along with the vermouth and salt. Stir until well-chilled, then strain into a martini glass or coupe and garnish with as many olives as you like. Serve immediately.