Pickled Olives

East Imperial Pickled Olives Recipe


Makes approx, 300g (Soaked olives)

  • 500g White Wine Vinegar
  • 500g Water
  • 150g Castor Sugar
  • 1x Vanilla Pod
  • 20g Lemon Peel
  • 20g Orange Peel
  • 15g Black Peppercorns (Whole)
  • 600g Whole Red Grapes or your choice of drained olives


  1. Bring all elements above to a boil, except the olives, for 5 mins.
  2. Remove pan from heat and leave to cool until the temperature drops below 40 degrees.
  3. Add grapes to the mix in a jar, label, seal and store in the fridge for up to 1 month.

Serving Suggestion

  • Add as Garnish and brine in your favourite Martini
  • Have alongside your favourite Highball or Gin & Tonic as a snack
  • Add 3x Grapes or olives to bring a savoury element to a shaken sour

Cocktail Recipe

60ml London Dry gin, 10ml Americano Vermouth, 1x teaspoon of pickle brine, 3x Olives to garnish