Dirty Sue
Looking for blue cheese stuffed olives that are actually hand stuffed with real cheese instead of a paste that falls apart in the glass? Dirty Sue starts with large, firm green olives and fills each one by hand with Wisconsin blue cheese. The result is a creamy, sharp center wrapped in a clean briny olive, which is exactly what a dirty martini wants on the pick.
The 16oz jar holds enough olives to garnish a full run of martinis at home or behind the bar. They are packed in a clean brine with no oil, so the jar liquid stays usable and the olives come out looking the same at the end of the jar as the start. Refrigerate after opening.
These are the olives Dirty Sue is known for alongside its Premium Olive Juice, and they are now on shelves at thousands of bars, restaurants, and retailers nationwide. Pair the two for the dirtiest martini you can make without a bartender.
Hand Stuffed: Real Wisconsin blue cheese pressed into each olive, not a machine-piped filling.
Martini Ready: Large, uniform olives that sit cleanly on a cocktail pick and hold their shape in the glass.
Clean Brine: Packed without oil, so the olives stay bright and the jar liquid is usable in cocktails.
Kitchen Crossover: Just as good on a wedge salad, a charcuterie board, or next to a prime cut steak.
Stocking a bar, restaurant, hotel, or retail shelf? Everything on this site is available by the case and ships from the same warehouse as our dried garnishes.
What people ask us before they order. Specs are above; shipping and wholesale are below.
Combine 2.5 oz vodka or gin, 1/2 oz dry vermouth, and 1/2 oz Dirty Sue Olive Juice in a mixing glass with ice. Stir for about 30 seconds, strain into a chilled coupe or martini glass, and garnish with two or three Dirty Sue blue cheese olives on a pick. Skip the vermouth for a drier version, or bump the brine to 3/4 oz for extra dirty.
By hand, with Wisconsin blue cheese. Machine-stuffed olives typically use a whipped cheese paste that dissolves into the drink. Hand stuffing keeps a real piece of blue cheese in the olive, so it stays put on the pick and you actually taste it when you bite in.
Roughly 25 to 30 large olives, depending on the size of the olives in that batch. At three olives per pick that covers eight to ten martinis. Keep the olives submerged in their brine and refrigerated after opening and they stay firm for weeks.
They belong on a wedge salad, next to a prime cut steak, and on any charcuterie or cheese board. Chop a few into a dirty martini dip with cream cheese, or bread and deep fry them for fried martini olives as a bar snack. They also hold up on a loaded Bloody Mary skewer.
Ordering, shipping & wholesale
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We only bring in products that solve a real problem behind the bar. If it does not earn a spot on the garnish station or the back bar, it does not make it onto this site.
Every brand we carry is one our 3,200+ bar and restaurant accounts already use or asked us for. We taste it, we test it in service, then we stock it.
Dried citrus, rimmers, brines, olives, cherries, and the rest of the garnish station ship together from our warehouse in White Plains, NY. Fewer vendors, fewer boxes.
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