I have a gin martini (Bombay Sapphire or Broker's) pretty much every night...always with a bit of Noilly Prat dry vermouth and a couple of pimento stuffed green olives. I love crunchy olives. The olives in the jar remain crunchy for about 4-5 days after the jar is opened, then quickly become soft and mushy. They are generally crunchy in the restaurants I frequent. Is there a secret to maintaining the crunchiness of the olives once the jar is opened, or is there a particular type of martini olive that remains crunchy?