If you had told me five years ago that everyone would be drinking martinis, I would have thought you were crazy. Not because martinis aren’t good. They are. But for most of my life, they felt like the domain of grandfathers, finance bros and people who knew what vermouth was without having to Google it. Now, they’re everywhere. The espresso martini had its moment, but lately, it’s the dirty martini that’s taken over. People are ordering them dirtier, dirtier still, and in some cases, more olive brine than alcohol. And honestly? As your friendly neighborhood Italian American, I’m thrilled to see olives getting their time in the spotlight. Olives were like candy to me as a kid. While other children were reaching for fruit snacks, I was sneaking handfuls of Castelvetranos from the appetizer tray. So watching the rest of the world finally catch up feels a little vindicating. If you’ve found yourself dipping into the current martini craze, you may find yourself with a decent bit of olive juice leftover. So what happens after …