HOW TO MAKE
For the olive ice cubes 15 to 20 whole Castelvetrano olives, plus 1/2 cup pitted, chopped Castelvetrano olives, plus 3/4 cup olive brine 3/4 cup fresh orange juice 3/4 cup dry vermouth 1/2 cup water
Place 1 whole olive into each divot or well of your ice-cube mould.
Combine the chopped olives, brine, orange juice, vermouth and water in a blender; blend on the highest speed for 30 to 45 seconds.
Use two fine-mesh strainers, one nested inside the other, to double-strain the liquid, pressing gently on the solids to extract as much liquid as possible. Discard the solids. The yield is about 2 cups. Pour the liquid over each olive in the ice-cube mould; each well should be not quite full. Freeze overnight.