What is olive brine

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Lime Cordial and Tequila. Step away from the trash can and find out why olive brine just might become your new secret weapon in the kitchen.

By now, you probably know better than to throw out your leftover pickle juice. But did you know that olive juice is just as amazing? While there are infinite ways to use olive brine in the kitchen, we've rounded up nine of our favorites. Prepare to be amazed and impressed by the magical powers of olive juice!

Before we go any further, let's cover some basics. Olive juice, aka olive brine, is a mixture of water, vinegar, salt, and olives. While that doesn't look like a ton of salt, keep in mind that olives are naturally pretty high in sodium. If you're following a heart-healthy diet or trying to cut back on your sodium intake, you may want to use this salty liquid a little more sparingly.

On the flip side, if you're looking for ways to boost your sodium intake or need an electrolyte boost, drinking a tablespoon or two of olive juice just might be incredibly beneficial. When it comes to olive juice, is it all created equal? Here's a fun and quick science lesson for you! If you ever go on Jeopardy, you'll thank us. Pro Tip: Don't confuse your olives! Black ripe olives are very different from Greek kalamata olives. Learn more about the various olive types at Lindsay's Olives!

Want to kick your dinner recipes up a notch? Green olive juice may be the missing ingredient you never knew you needed. Try one of these clever uses for the yummy, juicy goodness!

When adding olive brine to recipes, it's best to be light-handed. Remember, as food cooks, the sodium becomes more concentrated. Be careful not to over-salt your dishes! Taste as you go.

You may not be shocked to learn that olive juice goes well in hummus, but using olive brine in bread? Sounds weird, but it's totally swoon-worthy. Olive it. You knew we couldn't resist an olive pun, right?! You can also mix a few drops of olive juice into a bit of olive oil to make a tasty dip for your bread! If you like a little heat, toss in some crushed red pepper flakes.

Cooking with broth is a great way to infuse flavor into ordinary dishes. To take the taste to the next level, try swapping broth for olive brine! Here are two ways to use olive juice instead of broth :. Pro Tip: If you're not going to use your brine immediately, it's best to store it in an airtight container and keep it in the refrigerator, where it will last a week. In the freezer, you can store it for up to two months.

While you know we're big fans of using what you've got and making what you can , you can also buy green olive juice from Walmart or Amazon! Salty, flavourful little morsels that beat store-bought by a mile. Many store-bought olives are lye-cured which changes the real olive texture and taste. Making your own cured olives feels like such an accomplishment. Tending to your olives, refreshing the brine, tasting and testing Once they're finished the taste will outweigh the effort spent on the brining.

If you have an olive tree or a few on your property you'll know how abundantly they can produce. Unless you're planning on pressing for oil, in which case you'll usually need 50kg minimum, there's not much else to do with olives except for curing them. The process for cured olives takes patience but the effort involved is not difficult. Start by picking your olives. Choose the darkest, fattest olives that are unblemished.

Once you have your selection, if you have a real difference in colours, you can sort the greener ones away from the black ones. This is because the green ones are less mature and will need a little longer to brine and lose their bitterness.

Once your olives are sorted, wash them well and remove any really damaged olives you missed while picking. A little bird pecked is fine, but if they are starting to rot then take those out. The same goes for any dry and shrivelled looking olives. You want them as plump and damaged free as possible.

Now here's the bit that will determine how long your cured olives will take. You can choose now to slit your olives, or leave them whole. Slitting each olive will allow the water and salt to penetrate it faster and remove the bitterness. To slit the olives, use a sharp knife to cut a little slit into each olive. Alternatively, you can carefully 'crush' your olives with a heavy object such as a meat tenderiser or a flat stone.

Crush them enough to just break the skin but not to completely flatten the olives. Now, give them an initial soak in plain water for a days, changing the water daily.

Keep the olives completely submerged in the water use a plate or weight to hold them under. After soaking in water, it is time to soak your olives in brine.

You can make a simple brine solution using a ratio of 1 parts salt to 10 parts water. Use an unprocessed salt such as rock salt or sea salt. Cover the olives with the brine in a bucket, jar or container with a lid. Make sure the olives are again completely submerged. I put mine in a bucket and an upside down plate works to hold them down. Loosely seal the jar or container with a lid. You may need to open it every couple of days for the first week to release some of the gases.

Alternatively an airlock can be used. If you have slit or crushed your olives, they may only need to sit in brine for months depending on taste.