6 Ingenious Ways to Use Leftover Olive Brine Beyond Dirty Martinis

Once you’ve finished a jar of olives, you might be tempted to pour the remaining liquid down the drain. But the brine — the combination of salt, water, and vinegar in which olives are packed — is a flavor powerhouse in and of itself. And while you might know it best as a key ingredient in a Dirty Martini, its potential goes far beyond the classic cocktail. 

“Brine is a by-product of pickling and preserving that leaves you with a delicious and useful salty solution,” says Erin Kem, chef owner of Corridor Indy and Nicole-Taylor’s Pasta in Indianapolis. “When a dish needs a salty, Mediterranean punch, olive brine is the ticket!”

While the liquid from green olives like Castelvetrano is generally going to be the most versatile for cooking thanks to its mild flavor, it’s worth experimenting with brine of other olive varieties. Keep in mind that some (kalamata, for example) will be a little saltier. Whatever you have on hand, here are six ways to make the most out of an olive jar.

Turn it into a marinade

“Adding olive brine to marinades is one of my favorite uses of leftover brine,” Kem says. “We’ve all learned how brining poultry makes for a wonderfully juicy bird — why not impart some olive-y goodness in the process?” Try our Olive Brine-Marinated Pork Roast with Roasted Olives and Beans, or add a splash of olive brine to your next marinade for chicken thighs or breasts. Keep in mind that salt content can vary from brand to brand, so you’ll want to tweak the salt in your recipe to taste. 

Whisk it into vinaigrettes

Olive brine can also shine as the acidic component in a vinaigrette. “My favorite use for olive juice is in salad dressings,” says Tanorria Askew, personal chef at Tanorria’s Table and author of the cookbook Staples +5: 100 Recipes to Make the Most of Your Pantry. Salad dressings are typically one part acid to two parts oil, so you can simply replace some or all of the acid component with olive brine. In salads, zippy olive brine pairs particularly well with fats like cured meats, avocado, and nuts. 

Boost braise or pan sauces 

After searing meat or poultry, you can deglaze the pan with olive brine (instead of wine or lemon juice) to create a rich, savory pan sauce. Or, try adding a splash of olive brine to the cooking liquid when braising lamb, beef, or root vegetables.

Add it to soups or sauces

“Another great use for olive brine is adding a splash to soups and sauces when a little salt and acid is what it needs for a brighter flavor,” Kem says. “I almost always finish my soups with a dribble of vinegar or lemon juice. But if I have olive brine on hand, it’s a perfect finishing touch.” 

Since the brine contains salt, consider slightly reducing your salt during the cooking process so your soup doesn’t end up too salty. You can always salt to taste later. 

Boost your Bloody Mary 

When it comes to using olive brine in cocktails, the Dirty Martini gets all the attention, but we’d argue that olive brine is equally at home in this brunch classic. Pour a spoonful of olive brine into your next Bloody Mary for a savory kick.

…Use it as a natural weed killer?

The most surprising use for olive brine happens entirely outside of the kitchen. “I’m currently in my gardening era and have been learning about natural ways to tend to my garden,” Askew says. “Olive juice in a spray bottle with a bit of dish soap is a wonderful natural weed killer. Who knew?”