Olive brine

Make your own olive brine for martinis...if you are like me, you currently have 6 bottles of olives with no juice in the fridge...

Brine-cured Olives Packed in Herbs and Olive Oil Olives fresh from the tree are unpalatable and bitter. The curing process sweet-talks the tannins out leaving them soft, edible, and irresistible. https://slvpost.com/brine-cured-olives/

This basically free ingredient can add salt and savoriness to all kinds of dishes.

Ripe black olives are ready to cure immediately with no need to soak and rinse for 7 days before brining. Instead, these can be ready to eat in as little as 7 days...depending on how brined you like them to be.

I have been looking for an EASY recipe for curing olives at home for years. Finally I got a blog from a fellow blogger with an easy recipe for curing olives using salt.

Take a look at our 8 awesome uses for olive brine. Whether it's cooking with olive brine or making a great martini, these tips will definitely have you using olive brine in the kitchen more!

Brining olives at home is so easy. It just needs water, salt and some patience.

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The process of curing olives can be a complex one because different methods are traditional for different types of olives. The brine itself may be confusing as the liquid serves as a curing medium or to add flavor, depending on your method. The brines themselves, however, require little in the way ...

Follow my blog with Bloglovin How to make your own olives edible. Mom would say, “Only eat 8 olives a day, honey.” But it was too easy to devour the salty Grecian delights by the dozen. With crust…

Oven roasted olives with citrus, garlic and fresh herbs are simple to make and the perfect appetizer for any occasion.

Italian Focaccia is traditionally coated with olive oil and sea salt flakes – we mixed Nocellara Olive brine with Extra Virgin Olive Oil to add the same saltiness to the golden crust.

There are so many incredible ways to repurpose olive juice. Don't toss out all that salty goodness! Step away from the trash can and find out why olive brine just might become your new secret weapon in the kitchen.

Koree Margaret on Instagram: "THE Olives - 1 8 oz jar pitted green olives, in brine, drained - 1/4 cup to 1/3 cup olive oil (I used @partannafoods) - peel from half of a small orange - 3-4 cloves of garlic, sliced - Italian seasoning - chili flakes I try to do these 3-5 days out from the party for maximum flavor, and I keep them in the marinade when I serve them! #denver #denverfoodie #denverinfluencer #denverfood #dinnerparty #appetizer #olives"

These Marinated Green Olives with olive oil, orange zest, aleppo pepper, and smashed garlic, they’re zesty, slightly smoky, and super bright.

Oh……the olive. You either love them or look upon them like the plague. If you are in the second group, I suspect that I’ve lost you already. But, if you are a lover of the oliv…

What can I say, I’m a sucker for olive brine in my bittersweet cocktails.

Follow my blog with Bloglovin How to make your own olives edible. Mom would say, “Only eat 8 olives a day, honey.” But it was too easy to devour the salty Grecian delights by the dozen. With crust…

Looking for refreshing cocktails that are quick and easy to make? Check out these two olive brine cocktails featuring the classic Dirty Martini and a Smokey Martini. The Dirty Martini delivers a bold and savory flavor, elevated by a salty hint from the olive brine—perfect for a classy evening or a gathering with friends. The Smokey Martini adds a twist with its unique smoky flavor. These cocktails can be whipped up in minutes. Perfect for happy hour or any celebration, they will certainly…