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To make the topping, in a small bowl combine the chopped olives, gin, vermouth, olive brine, olive oil, a pinch of salt and some pepper. Stir well and set aside to marinate at room temperature for 20 minutes.
Meanwhile, to make the dip, place the cheeses, gin, olive brine, salt and a generous crack of black pepper in a blender or food processor. Blend until smooth or leave slightly chunky for texture, if preferred. Taste and adjust the seasoning if needed.
Spoon the dip into a serving bowl or martini glasses and smooth the top.
Just before serving, spoon the gin-soaked olive topping over the dip.
Serve with seeded crackers, torn sourdough or crisp martini-pickled vegetables. Perfect with a dirty martini or dry gin cocktail.