Imported Green Olive Brine…

What can we do with this?  Perhaps a green olive “caviar” to garnish a local cheese plate with rubharb compote?  Or as part of a wet brine for free range chickens?  Usually something like this may be discarded.  We, as chefs, are more and more realizing that this is pure flavor and can be used in many ways.

Advertisements

2 Responses

  1. What to do you ask?
    Some exquisite pickled eggs is what I say.
    This could be a great base, add acids, pickling spices… Whoa!! good stuff.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: