Olives are healthy fruit. Olives, a heart-healthy fat, are a staple of the Mediterranean diet. They are high in vitamins, antioxidants, and fiber, which aids digestion.
They are abundant in calcium and healthy for your bones. Kalamata olives are healthiest. Yet, canned olive juice is heavy in salt. This is why you should only take a handful, or quarter cup, of olives a day.
Many drain canned olive juice to decrease sodium. You may regret pouring this juice down the drain.
Will your recipe use the whole can of olives? If not, olive juice prolongs olive life. Well preserved olive cans survive years.
If preserved in olive juice, the olives should be eaten within three weeks after opening the container.
When storing olives in a separate container or plastic bag, keep them wet by adding olive oil or brine. Olives dry out in days without brine.
For a Zesty Italian Spaghetti Salad, drain the can of olives before using them. Brine shouldn't go down the drain. If you don't use all the olives, save it for later.
Olive brine isn't simply for keeping leftover olives. Olive brine is versatile. This salty liquid may be used to make salad dressing, marinate poultry or fish, or combine dirty martinis.
Olive juice pickles cucumbers, onions, and carrots. Tomato-based pasta sauces taste better with a few tablespoons of olive brine.
The liquid lasts long after the olives. Olive juice may be refrigerated for six months in an airtight container.
Do not keep the brine in the olive can, and drain any fruit from the brine so it doesn't go bad in the juice and destroy the batch before you can use it.
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