You'll Probably Regret Draining Canned Olives
Olives are a popular fruit (yes, they're fruit) that pack some pretty great health benefits. According to Healthline, olives are a big part of a Mediterranean diet because they are a healthy fat, which can help lower the risk of heart disease. They are also rich in many vitamins and antioxidants and they contain fiber, which can help to promote healthy digestion. Surprisingly, they are also high in calcium, meaning they are also good for your bones. And if you are wondering– Kalamata olives are the healthiest olives.
One issue, though, is that olives can be high in sodium, particularly stemming from the juice they come in when you buy canned olives. This is why you should eat no more than a handful, or a quarter cup, of olives a day. To help reduce the sodium, many people drain the juice that canned olives are in. If you are also tempted to pour this juice right down the drain, you just might regret doing that. Here's why:
A case for saving olive brine
Do you plan on using the whole can of olives in your recipe? If not, then you will want to keep that olive juice because it helps your olives last longer. An unopened can of olives can last for years when they are stored properly. Once the can is opened, though, the olives should be consumed within three weeks if they are stored in their brine, also known as the olive juice. If you transfer the olives to a different container or a plastic bag before storing them, make sure to keep the olives in their brine or add some olive oil to the container to keep them moist. Without this brine, olives dry out within days.
If you are using canned olives in a recipe where you don't want the extra liquid, such as a Zesty Italian Pasta Salad, then it is recommended to drain the can of olives before using them. You shouldn't pour the brine down the drain, though. Save it in case you don't use all of the olives and you want to store them for future use.
Many uses for olive brine
This olive brine isn't just good for storing your leftover olives, though. Olive brine can be used in various ways. You can use this salty liquid as a mixer for cocktails, like dirty martinis, or it can be used to whip up a homemade salad dressing or as a marinade for chicken or fish. You can even use olive juice to pickle vegetables, such as cucumbers, onions, and carrots. Additionally, just a few teaspoons of olive brine can enhance the flavor of tomato-based pasta sauces.
You can keep the juice long after you have used the olives. Olive juice can last for around six months in the fridge, but you should store it in a container that has an airtight lid. Do not store the brine in the can the olives came in, and be sure to strain all parts of the fruit out of the brine so that they don't go bad in the juice and ruin the whole batch before you have a chance to use it.