Olive juice, sometimes called olive brine, is a tangy and savory liquid made from cured olives. It’s an important ingredient in martinis, salad dressings, marinades, and various Mediterranean dishes. But what exactly is olive juice made of? Let’s take a closer look at how this flavorful liquid is produced.
Olives
The main ingredient in olive juice is, of course, olives. Specifically, it’s made from cured or fermented olives, not fresh ones right off the tree. There are many varieties of olives that can be used, from large green Spanish Manzanilla olives to small black Kalamata olives. The type used will impact the flavor of the final olive juice.
| Olive Variety | Flavor Notes |
|---|---|
| Manzanilla | Mild, nutty, smooth |
| Kalamata | Fruity, earthy, tangy |
| Picholine | Mild, light, sweet |
| Castelvetrano | Buttery, mild, sweet |
The olives need to be fully cured or brined before their juices can be extracted. Green olives are often cured in a solution containing lye, while black olives undergo fermentation and brining. This process removes bitterness and develops flavor.
Water
The second main component is water. Olive juice is not 100% olive extract – it also contains the liquid used to cure or brine the olives. This is usually water, often with salt and other seasonings dissolved into it. The exact amount of added water can vary between brands.
Salt
Salt is almost always added to the curing or brining liquid. It’s a necessary ingredient for properly curing olives, as it removes bitterness, develops flavor, and acts as a preservative. How much salt is used depends on the variety of olives and desired flavor profile. It can range from subtle to very salty and briny.
Other flavorings
In addition to salt, olive juice may contain other seasonings and flavorful ingredients:
- Herbs like oregano, thyme, rosemary, or bay leaves
- Spices such as black pepper, red pepper flakes, coriander, or fennel
- Aromatics like garlic, onions, lemon, or orange
- Wine vinegar or citrus juice to increase acidity
These extra flavorings add complexity and allow olive juice producers to create unique products and taste profiles.
Preservatives
To extend shelf life and prevent microbial growth, some olive juice contains potassium sorbate, sodium benzoate, or other preservatives. However, many quality producers avoid adding these.
Extraction Process
Once the olives are fully cured, the olive juice is extracted by draining or pressing the olives. First, any solid pieces are removed by filtering the liquid. Next, the cloudy juice may be clarified to remove any remaining solids or sediment. The clarified olive liquid is then bottled as is, or blended with additional water and ingredients to make different varieties.
Pasteurization
Many commercial olive juice products undergo pasteurization to protect quality and extend shelf life. This involves briefly heating the olive juice to high temperatures to destroy microbes and enzymes. However, some artisanal producers skip this step to better preserve the olive flavor.
Varieties of Olive Juice
There are a few main varieties of olive juice available:
| Type | Description |
|---|---|
| Regular | Made solely from extracted olive brine |
| Diluted | Olive brine diluted with water to reduce the salty taste |
| Infused | Olive brine blended with additional flavorings like lemon, herbs, or peppers |
| Preserver-free | No added preservatives or pasteurization |
Taste and Uses
So what does olive juice actually taste like on its own? Here are some of its main flavor and usage notes:
- Salty and tangy with a briny, savory umami flavor
- Green olive juice tends to be milder; black olive juice is more pungent
- Strong distinctive olive undertones, but mellower than straight olive brine
- Adds a punch of flavor and salinity to cocktails, vinaigrettes, marinades, etc.
- Pairs well with vegetarian dishes, seafood, pork, chicken, and more
- Found in commercial salad dressings, marinades, sandwiches, pizzas, snacks
- Key ingredient in dirty martinis
Nutrition
Olive juice is low in calories and contains a modest amount of nutrients:
| Nutrient | Per 1 oz Serving |
|---|---|
| Calories | 11 |
| Fat | 0 g |
| Carbs | 2 g |
| Protein | 0 g |
| Sodium | 474 mg |
The sodium content is quite high due to the salt and brine. Olive juice also provides small amounts of iron, calcium, potassium, and antioxidants.
Storage
Properly stored, olive juice will keep well for 6 months to a year past its “best by” date. An unopened bottle can be stored at room temperature. Once opened, it’s best kept refrigerated and consumed within 3-4 months. Keep the juice in a tightly sealed container to prevent oxidation.
Signs that olive juice has spoiled and should be discarded include mold, an off smell, fizzing, or a change in color. A thick layer of sediment at the bottom is natural and not a sign of spoilage.
How to Make Your Own
It’s easy to make homemade olive juice from store-bought or home-cured olives. Here’s a simple DIY olive juice recipe:
Ingredients
- 1 cup olives, drained
- 1 cup olive brine
- Filtered water
- Extra flavorings (garlic, lemon, herbs)
Instructions
- Drain the olives, reserving 1 cup of the brine.
- Place olives in a blender and pulse to roughly chop.
- Strain the chopped olives through a mesh strainer, pressing with a spoon to extract juice.
- Collect the strained olive juice and mix together with the reserved 1 cup brine.
- For a less concentrated flavor, add filtered water to dilute as desired.
- Stir in any other flavorings like crushed garlic, lemon juice, or herbs.
- Store homemade olive juice in the fridge for 1-2 months.
Adjust the olive variety, salt content, and flavorings to suit your taste. Making your own allows you to control the ingredients and quality.
Conclusion
Olive juice gets its signature tangy, savory flavor from cured olives, brine, and seasonings. The salty, umami liquid is used to add a punch of flavor to foods like salad dressings, marinades, and drinks. While the store-bought kind works fine, olive juice is also easy to whip up at home.
So next time you enjoy a dirty martini or olive oil-cured tuna, you’ll know exactly what makes up that delicious olive juice. Its unique taste and versatility have made olive juice an indispensable ingredient around the world.
