RE: When Making A Martini?
There is a certain balance between the astringency of the gin and the welcome saltiness of the olive that is essential to the perfect Martini. I like three Goya olives to provide this balance, using only the brine that clings to them. This "dirty Martini" stuff is, in my opionion, for amateurs.
I am happy to share my olives with my wife (we share everything), but anyone else who sticks a finger into my drink is asking for trouble. My personal feeling is that gin-soaked olives are an adult treat, and if my underaged children were to love green olives (assuming I had such children) it would be my privilege to ask for some non-soaked olives on a plate for them.
I REALLY like that a man wants to provide for his family, as every man should. But in the case of one's drink, it may be that it is possible to go too far.