Dirty Martini Brine

Let’s talk olive brine... Does anyone else feel like the worst olives have the best brine? And the best olives don’t have good brine (too oily).

When I make a dirty martini, I end up buying low-quality jarred olives — just for the brine. And then I separately buy high quality olives for the garnish.

(I’ve also tried the pre-bottled dirty martini brines ... but I think these come up short too)

Anyone have some hot takes for me on their dirty martini olive + olive brine program ?

submitted by /u/jimmyphatspleef
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