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Green Olive Brine Recipe - Yahoo Recipe Search
Food and WineGrace Parisi likes using a mix of brine- and oil-cured olives for a more complex pesto; her favorites are green Sicilian, Calamata, Cerignola and oil-cured Moroccan.Plus: More Vegetable Recipes and TipsFood.comThis is something I have been making for a while. I finally figured out how to cut down on the brine taste so that I could taste the other ingredients as well. The addition of sugar was the answer.I tried omitting the brine, but then the salad wasn't as moist as I was hoping it would be and the tomato pieces turned mushy after a couple of days. If you are going to be eating the salad in one day, you can probably omit the brines altogether. The ingredients blend really well together and are quite tasty. Make this at least one hour before serving it to allow everything to meld together. To save money, slice the olives yourself. The amounts of the olives, green onions/scallions and tomato are approximate and depends on what size of each ingredient you use. This salad is versatile and will go with many things. The sodium content is probably high in this recipe so you will want to serve it with something that has less salt. Cook time is the refrigeration time. ..YummlyMayo Saver Creamy Ranch Dressing With Extra Light Tasting Olive Oil, Lemon Juice, Paleo Mayo, Garlic, Water, White Wine Vinegar, Dijon Mustard, Sliced Green Olives, Olive Brine, Fresh Thyme, Celery Seeds, Onions, Chives, Chili Flakes, Himalayan Salt, Cracked Black PepperYummlyThis recipe for Peppercorn sauce was fantastic! My whole family loved it!Food52This is one of my husband's favorite potato salad recipes with perky green brined peppercorns from Madagascar & I don't like to change it too much but you can.The Pioneer WomanThis Thanksgiving salad recipe includes bitter greens, sweet-tart dressing, crunchy pickled apples, creamy blue cheese, and smoky almonds for a balanced bite.EatingWellSauerbraten, a classic German recipe, is the ultimate make-ahead entree. First you brine it, then you braise it, then it marinates for a day before you serve it--sauerbraten literally means “pickled roast beef.” Serve this sauerbraten with the traditional German dumplings called spaetzle, or mashed potatoes or buttered noodles, and roasted green beans.
