So you’ve been snacking on yummy olives and you ran out. Now what? You toss out the liquid and recycle the jar, right? NO! Save the brine! Healthy Harvest olives are an even better value when you cook with the low-sodium brine covering both the green and black olives.
Our green olive brine is made with organic lemon juice, spring water, sea salt (hand harvested by the family who grows our olives) and the wild herb savory. It is a wonderful marinade for white meats or makes a ready-to-serve salad topper alongside olive oil.
The brine used for our black olives consists of red wine vinegar, spring water, and Mediterranean sea salt. Amazingly, the same family grows the grapes organically, makes their own wine, and ferments it into vinegar making it truly farm-to-table. Red wine vinegar adds a tangy punch of flavor to a variety of dishes and is full of antioxidants. It also aids digestion.
Use either brine cold in salad dressings and enjoy the benefits of the healthy probiotics from the olives’ fermentation, or use cook with it to make delicious, flavorful meals. Here are 10 ways to make the most of your brine. Try them at your Memorial Day gathering and wow your guests.
- Greek Salad
Assemble your salad with greens, tomatoes, red onion, cucumber, olives, and feta. Drizzle with lemon brine, olive oil, and finish with freshly cracked black pepper. How easy is that?!
2. Chicken and Veggie Pasta in a Red Wine Sauce
Marinate chicken breasts in red wine vinegar brine for at least 12 hours. Cook in a pan with olive oil and shred when finished. Set aside. Season sliced zucchini, summer squash, onions with salt, pepper, garlic, and oregano. Saute, adding in red wine vinegar brine, diced tomatoes in juice. Add shredded chicken back to pan and serve over your choice of pasta.
3. Sautéed Veggies
Top sautéed vegetables with either brine, a drizzle of olive oil, and a sprinkle of oregano. Irresistible!
4. Pan Fried Fish in Lemon Butter Sauce
Heat skillet over medium heat. Add lemon brine and minced garlic. Whisk in butter. Set aside. Season fish with salt, pepper, paprika. Heat olive oil in pan and add fish; fry a few minutes on each side. Spoon sauce over fish.
If you don’t mind a few extra steps, try this decadent recipe.
5. Red Wine Vinaigrette
In a small bowl, whisk together 2 tbsp red wine vinegar brine, 1 tsp dijon mustard, 1-2 garlic cloves minced, ⅓ c olive oil. Season with salt and pepper.
6. Lemon Brined Roasted Chicken
Refrigerate whole chicken in lemon brine for at least 12 hours. Pat dry and refrigerate uncovered another 12 hours. This will create a crispier skin. Preheat the oven to 425°F. Mix lemon brine with olive oil and chili flakes to create a basting mixture. Rub over chicken and place in roasting pan. Roast for 60 minutes or until juices run clear. Let rest for 30 minutes.
Combine ⅓ c. red wine vinegar brine, 2 tbsp. Olive Oil, 1 tbsp dijon mustard, 2 cloves garlic minced, 1 tsp oregano, and ¼ tsp red pepper flakes and use for up to 2 pounds of meat.