You could but then you would be stuck with mushy olives. If you wanted to go really high tech a popular trend right now is to use liquid nitrogen to freeze garnish like olives and plop them in the drinks. I’ve seen some bartenders smash frozen jalapeños (frozen by liquid nitrogen) and place them in drinks. But then you would have to run out and by liquid nitrogen, real frigging hassle I like to stick with Vermouth ice try it because I swear the drink looks like it came out of a fancy resort when you’re done with it.
I will, thanks!