Vermouth di Torino & Soda


  • 5 cl of Vermouth di Torino
  • 20 cl of soda
  • Garnish
  • 1 slice of Costa d’Amalfi Lemon
  • Glass
  • Highball


In a bowl add Olives from Greece, the juice of 1 Costa d’Amalfi Lemon, fennel sprigs, cloves of garlic, fresh chili peppers, sprigs of thyme, cumin, pepper to taste, and mix.

Move the olives in a jar, pour enough oil to cover the olives completely, and close the jar tightly.

First marinate at room temperature for 24 hours, then marinate them in fridge for other 24 hours.

Before serving, bring the Olives from Greece to room temp so the oil loosens up. Serve the Olives from Greece in a cup garnished with some slices of Costa d’Amalfi Lemon.

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