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Olive brine is the salty, tangy liquid that’s imbued dirty martinis with their characteristic flavor since the very beginning. While sometimes used interchangeably with olive juice, olive brine is more like a delicious infusion of salt, water, in our case delicious cured Spanish olives. Just like vanilla extract, it’s better than the sum of its parts, and is the result of plenty of time mingling together in the jar. When you press uncured olives what you get isn’t juice it’s actually olive oil.
La Saum uses only Queen olives from Spain, salt, water, and lactic acid (a natural preservative).
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