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Customer Discussions > Cooking forum

Black Olive Juice


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Showing 1-10 of 10 posts in this discussion
Initial post: Nov 17, 2010, 10:09:37 AM PST
...I know the juice for green olives is used in dirty martinis but is there anything you can do with black olive juice? I'm trying to not be a wasteful person and I eat a LOT of black olives and I always just dispose of the juice. Was curious to see if theres anything people do with the juice after. I've heard of some people drinking it but I think I'll pass on that! TY in advance!

In reply to an earlier post on Nov 17, 2010, 10:23:04 AM PST
ColdShot says:
hmmmm

there's a lot of salt in it

perhaps in salsa?!

In reply to an earlier post on Nov 17, 2010, 10:35:54 AM PST
Don says:
Trouble Maker? Good name...as far as your black olive juice, you have to start by tasting it. Too briny, throw it out, but some use a water and vinegar and other combinations that can taste quite good. You can use small amounts for cooking, to make marinades and sauces. We've got a restaurant where we give away olives as soon as you are seated. We use 7 to 9 kinds and about 1/2 the liquid is quite good (ex. the Nicoise juice is good, the green picholine is not). We combine the juices we like, add some fresh minced garlic (makes everything better) herbs (usually an Herbs de Provence mix we make) a seasoning salt we make, and then extra virgin olive oil. The finished "juice" is far better than what the olives came in and some customers even like to use the juice for their bread.

Play with it!

Posted on Nov 17, 2010, 11:00:02 AM PST
Grandma says:
If you are talking about canned black olives, that juice is only water.

In reply to an earlier post on Nov 18, 2010, 11:37:26 AM PST
Don says:
Wise to read the can cause there are exceptions.

Posted on Jan 4, 2013, 7:33:11 AM PST
T. Bishop says:
My friend uses it in place of beef stock in her French onion soup and claims no one ever knows the difference. She also uses it to make gravies. She's an excellent cook, so I plan to give it a try.

Posted on Jun 20, 2013, 3:57:22 PM PDT
d.d says:
If it didn't contain so much sodium I would be drinking black olive brine by the glassful. I eat a lot of black olives because I love the taste... The brine has the same taste, but concentrated. It is delicious!

In reply to an earlier post on Jun 23, 2013, 7:47:41 AM PDT
d.d, nice to know that there are others out there that also like the taste of brine from canned black olives. Whenever I use a can of them for whatever I take couple of sips of the juice before pouring the rest down the drain.

Posted on May 1, 2015, 6:01:32 PM PDT
I LOVE to drink black olive juice, but an't find anywhere to buy...?

In reply to an earlier post on May 22, 2017, 10:19:33 PM PDT
Regular Guy says:
Barley. Whatever amount of liquid you need, make half of it black olive juice, the other half water. (All olive juice is too salty.) A pat of butter atop the finished product and you have a tasty and unique side dish. If you want color, stir fry some multi-colored mini peppers, (red/yellow/orange), and toss them with the cooked barley. Yummy.
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Discussion in:  Cooking forum
Participants:  9
Total posts:  10
Initial post:  Nov 17, 2010
Latest post:  5 days ago

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