Campari launched a campaign four years ago to make Aperol Spritz the drink of summer. It worked. While its hold on bar patios has been loosened since 2018, this bubbly cocktail remains very present. This year, however, I noticed that the garnish for spritzes was changed. Instead of an orange wheel or half-moon cutout, they are now topped with green olives.
It may seem strange to have salty olives in an otherwise sweet, slightly bitter drink, but it’s been that way for years. Venetian spritz, invented in Venice in 1920 (obviously), included an olive garnish in the original recipe. Campari has yet to respond to my request for comment. My gut says they removed the olive to be respectful of American drinkers who can sometimes have a hard time mixing sweet, citrusy, and salty drinks. This is a guess, but we’re a pretty basic group on a global level.
A briny olive adds a new dimension to the aperitif, adding a salty zing. Adding a briny, salty olive to an aperitif adds a new dimension of flavor. Instead of being sweet, bitter, and slightly acidic, your palate will also get a salty zing.
I didn’t know why olives suddenly appeared in spritzes on my Instagram feed, even if they were part of the original cocktail recipe. I asked food and beverage blogger Alicia Kennedy if she could shed any light on the recent salty trend in spritzes. She directly wrote me over Twitter, “I think people love olives.” It gives a sophisticated feel, especially when paired with a rock’s glass. The martini resurgence made the olive a popular garnish for a spritz.
To make your own Venetian, add an olive or two to any data-ga='[[“Embedded Url,” “External link,” “https://lifehacker.com/the-aperol-spritz is like… Add an olive to any spritz with or without orange. You know I love multiple garnishes.
