The Dirty Blog

To celebrate firing up the BBQ again, this is a fab wee accompaniment for any protein.

Buy One Get One - Christmas Special!

This bit of vegan goodness was sent in from one of our lovely customers. It's so rewarding having people send in their recipes and show us how creative they are in the kitchen using our brine. Soul food for us, vegan deliciousness for you.

Our recipe of the month is one from the Farro well of recipes. It tastes a whole lot better with our Brine added. Give it a go.

It's mashed spud weather. Here is a quick n easy way to make them better.

These are the perfect match for your afternoon cuppa. The crystalised ginger takes me back to my Nana, so it's only fitting to use the good china, however, if you are not a fan of ginger, leave it out.

Award winning food stylist and creative genius @Fiona Hugues has been playing in her kitchen with Lola. With the sunshine starting to do it's thing, her Dirty Summer Chicken Traybake is perfect for that al fresco dining. Chill down that vino, and get to it.

We are tickled bloody pink, that NZ's very own baking icon, Jordan Rondel @ The Caker has been working her magic with Lola. Is it too cheesy to quote her feedback? Too bad - we are shamelessly doing it anyway....

"The cake turned out INCRED made with the olive brine, I couldn't believe the depth of flavour it added." Jordan Rondel - The Caker.

Recipe below.

Meet Lola. The face of Dirty International. Lola is kind, adventurous, has sass, sets goals, and puts her fears aside to reach for her dreams. Lola believes that a girl should be two things: who and what she wants, and backs sisterhood 100%. She loves food, cooking, and a good dirty martini, so she found NZ-made 100% olive brine, put it in a bottle, and offered it up to the world (well New Zealand to begin with anyway).