And why there should never be an even number.

Have you ever been served a Martini with two olives? We reckon probably not. Legend has it that a Martini garnished with an even number of olives is bad luck. But what’s the correct number? How many is too many? Does it change depending on the type of Martini? And are there particular olives we should be using? All very important questions. So, in celebration of National Olive Day (June 1, FYI), we’ve asked some people who love Martinis as much as we do for the answers.

Dani and Oska Whitehart from Bar Bellamy in Melbourne

Dani and Oska Whitehart opened Melbourne’s beloved Bar Bellamy in 2023 and they expanded last year with Melitta Next Door (yes, literally next door to Bellamy). Dani is a life-long olive fan – in fact, she used to drink the brine straight from the jar – and three is her magic number. “One for my first sip of Martini, the second for the mid-way point and, of course, one to close out the show,” she says. For Dani, it’s about the elements: texture, brine and pits. “The olive needs to have a bit of snap when I bite, but not be too firm or mushy, be well brined but not over-powering, and both of these things are maintained by keeping that pit in.”

Oska says there should always be an odd number of olives. “One is fine, three is good, five and up, and you may as well get a snack,” he says. “We use Toolunka Creek Martini olives at the bar. They’re nice and firm and very olivey.”

Some (me) may say you’ve never had a Martini until you’ve been to Newtown’s Bar Planet. Some (me) may have even travelled to Sydney just to whisper the code word “skyscraper” to the wonderful people behind the bar (pictured top). One of those people is Jack Brandhoj, Bar Planet’s venue manager, who also believes in an odd number of olives. “I’m a pretty filthy diva, so I’m spiking three olives on a stick to stir down my favourite drink.”

Jack says there’s no such thing as too many olives. “Coming from Bar Planet where we have created and standardised skyscraping olive skewers, I think it'd be wrong of me to suggest anything less. We are in the business of pleasure and experience. If you want ‘too many olives’, I'll serve it on the side with one of our 2kg olives jars – shoutout to Sandhurst – and think nothing less, except maybe about upping the ordering for your next visit.”

Matt Linklater, who’s known for mixing drinks across some of Melbourne’s best-loved venues and one of the brains behind our Dan’s Daily cocktails, also lives by the rule of three. “I like to include three in a Dry Martini. It's a nice way to signpost your cocktail. One for the beginning, one for the middle, one for the end. If you find yourself with olives left and no liquid? You’ve been drinking too fast.” Noted.

When it comes to a Dirty Martini, Matt adds there’s a catch – three for the drink, but another three on the side. “Let’s be honest, Dirty Martini drinkers are only in it for the olives. “The first three are to satiate their hunger, the second three are for the drink.” Matt’s preferred olives? Little green Sicilians. “The work horse that can be found pretty much anywhere – in great delis, from your local IGA, or Woolies.” If he’s feeling boujee, then Matt will opt for Perelló’s Gordal Picante olives. “They have incredible depth of flavour. Just ensure the rest of your Martini matches the quality.” Read: high-quality spirits only.

Jo Gamvros is the co-founder of Bar Lourinhã, a tiny tapas bar in Melbourne that heroes Mediterranean and Iberian food. For Jo, there’s only one answer: “One big, juicy olive and that’s non-negotiable.” She says an olive is so much more than a garnish. “It’s the punctuation mark at the end of the drink. There is nothing worse than getting to the bottom of a beautiful Martini and being left with a sad, underwhelming olive that doesn’t deliver. One perfect olive beats three forgettable ones every time.”

At Bar Lourinhã, the olive of choice is a Sevillano, a Spanish variety grown in Australia. “For us, that’s the sweet spot: the flavour profile is authentically Mediterranean, big and buttery with a real depth of brine, the kind that holds its own in a cold, spirit-forward Martini and gives you something to look forward to at the bottom of the glass.”

Jo Gamvros from Bar Lourinha in Melbourne

Stella Love from Pink Moon Saloon in Adelaide

Stella Love is the 2IC at Adelaide’s Pink Moon Saloon. She says Martinis are deeply personal (her order is a clean Martini that sways wet with three olives), so she’ll accept any iteration. “There’s no wrong answer here, but to me three olives is ideal,” she says. “It’s enough to enjoy them intermittently, but they don’t overwhelm the drink, which should ultimately be the focus.” As a self-proclaimed olive lover, Stella says if you want to have your Martini and eat your olives too, then perhaps order them as a side. “The olives should be a complement to the drink – not the main act.”

Nick Tootle is the operations manager at Commune, the group behind Melbourne favourites like Studio Amaro, New Quarter and Firebird. Like Jo, he says no matter the Martini order, one olive is the answer, but it has to be a big one. The large olive in question? “I like to use Mount Zero Sicilian olives. They’re nice and big and have loads of flavour.”