Big whole olives, each one stuffed with jalapeño. Not chopped, not a paste — actual pepper packed into an actual olive.
Buttery and briny with a clean heat that builds as you go. Two is fine. Six and you'll notice.
The martini application is obvious and it's a good one. The better move is putting the jar out with toothpicks and letting people work through it while the meat rests.
Same size olive, no heat, more richness: Bleu Cheese Olives.