How long has this been going on? Since 2007 I discovered, after a little investigation, when Wine Spectator and Food Arts announced a nationwide competition in which contestants would submit the "best-stuffed" olive to best complement the Chopin CEO Martini.
I just love the whole briny, cocktail concept and from what I can figure, the beauteous olives are specifically stuffed with tobiko caviar (flying fish roe) in a variety of red, yellow (perhaps flavored with the sweet yuzu fruit) and green wasabi caviars. I think it's an absolutely inspiring idea, and certainly stunning. The tricky part will be filling the olives with the goods: using a pastry bag with a tiny tip or a plastic sandwich bag with a small corner snipped out should work. These caviars are relatively cheap but recently I tasted delectable black Paddlefish caviar (about $20/oz.), farmed from the South; I believe it's even cheaper and an amiably chic contender, evocative of an elegant Black Tie affair.
Well-orchestrated, Chopin--and cheers!