OLIVE-INFUSED SHERRY

Combine ¼ cup (60 mL) pitted and chopped green olives with ½ cup (125 mL) manzanilla sherry. Cover and let stand for 2 days. Strain through several layers of cheesecloth; discard olives.

Makes ½ cup (125 mL), enough for 4 Manzanilla Martinis