First, the basics of cooking with olive brine:
- Taste the brine before you add it to your food so you know what you are working with: How salty is it? How olive-y is it?
- Olive brine is naturally salty so add slowly if are cooking with other salty ingredients such as pancetta or anchovies.
- Keep in mind that if you are heating the brine, the salt will concentrate as it cooks resulting in a much more intense flavor.
- For the best flavor, don’t store olive brine in the can once it’s opened. If you aren’t using the brine right away, you can store it in Tupperware either in the refrigerator (up to 1 week) or the freezer (up to 2 months).
- When considering what brine to use, like that from black or green olives, simply go with your gut (no pun intended) and pick what you like. Although they have distinct flavors, the way you use them remains the same.
- Don’t limit yourself to just olive brine! Explore pickled peppers, capers or other veggies for unique and different flavors.