If you have access to fresh olives, this simple brining technique will leave them ready-to-eat in a matter of weeks. Instructions: Make a brine by dissolving 1/4 cup salt in 2 1/2 cups water. Place ...

As someone who craves Dirty Martinis at a rate that easily eclipses her olive consumption, my search for a better way to add a splash of olive brine — the key ingredient to making any classic Martini ...

Q: The fruit on my olive tree turns purple, becomes soft and tastes so bitter. Perhaps you can tell me what to do. M.W., Houston. A: Freshly harvested olives must be brined before they can be eaten.

Olives are delicious, but the liquid gold they marinate in, also known as olive brine, is the real MVP. And the quicker you eat those olives out of the jar, the quicker you have a nice amount of that ...

The chicken in this keto dish is baked in olive brine, so it doesn’t need extra salt. Be sure to taste the dish before adding any salt at the end. If you have mixed olives you want to use but no brine ...

I like to use an earthy mix of garden herbs in this sauce adapted from my book The Glorious Pasta of Italy (Chronicle Books 2011). Choose your favorite mix, or even a single herb that you are ...