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For the herb and olive oil infused gin: One day before making the martini, in a large jar or sealed container, combine the gin, olive oil and thyme. Shake vigorously and set aside at room temperature to infuse for 12 hours. Transfer the jar to the freezer for 12 more hours. The olive oil will solidify and separate.
Discard the solids and remove the thyme. Place a fine mesh strainer over a second large jar or container, then strain the gin. You might have to strain a second time to remove any remaining sediments. Use immediately or place back in the freezer and use within 6 months.
For the martini: In a chilled Nick and Nora glass, wash with the vermouth, then remove from the glass. Add the olives to the glass. Add a large ice cube, 3 ounces infused gin and the olive brine to a cocktail shaker. Stir everything to chill, then strain into the glass.