[Tripp]

Personally, I'm an extra dry martini kind of guy. 2 or 3 olives, the Gin or Vodka goes straight from the freezer to the glass, and done.

For a regular Martini, you've got it right. I don't think a Martini should have more than the essence of vermouth. I like to shake the ice in a little vermouth, and then dump it before adding the gin/vodka to the shaker. IMO, theres no such thing as too much brine until you don't like it anymore. I usually add just a little splash if I feel like any more than whats already on the olives, but i've been to martini bars that add at least a jigger wort.

For the record, I don't believe in booze "bruising" and using a shaker is more fun.

Oh, also, I usually use jalapeno-stuffed olives... they're delicious!