Don't Toss Leftover Olive Brine - Use It In Meat Dishes Instead - Tasting Table

"The acidic vinegar in the fruit's brine helps to break down the connective tissues of the meat, leading to a tender finish."

"With the liquid having buttery, grassy olives sitting in it for ages, you don't need much other than the brine for flavorful results."

"Depending on the type of olives used and the kind of vinegar it was brined in, you can impart smoky, grassy, and even vanilla notes into your protein."

"The bold flavor works best with headier meats, like steak. Marinate ribeye in the brine and sear it to top off a three-ingredient heirloom tomato salad."

Olives are naturally bitter, but their brine transforms them into a savory ingredient. Olive brine is superior to simple salt solutions, as its acidic vinegar breaks down meat connective tissues, resulting in tenderness. The brine can be combined with olive oil, lemon zest, thyme, garlic, and red pepper for added flavor. Different olives and vinegars can impart unique notes to meats, with Kalamata olives pairing well with robust meats like steak. Proper marination time is crucial to avoid mushy meat.

Read at Tasting Table