Olives in jars are soaked and preserved in what's called "olive brine." Much like the juice in a jar of pickles, olive brine is essentially water, salt, vinegar and whatever herbs and spices are in the jar. When the olives are consumed, save the jar and use the olive brine for cooking. It's fantastic as a marinade for fish and meat, adding a boost of flavor and tenderizing the protein at the same time. Add to sauces, pasta and soups instead of salt to give a richer depth of flavor. And quick salad dressings can be whipped up in seconds: A little olive oil and a dash of honey are all you need.
ANDREWS MCMEEL SYNDICATION