I have a gin martin pretty much every night...always with a bit of 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 get soft and mushy. They are generally crunchy in the restaurants I frequent. Is there a secret to maintaining the crunchiness of the olives once a jar is opened, or is there a particular type of martini olive I should try?