Fresh is best, so we recommend cooking seasonally and while there are loads of ways to use Dirty olive brine in your kitchen or cocktail cabinet, we’ve rounded up a few of our faves.
Our 100% olive brine adds a unique depth of flavour, so add as you would a seasoning (towards the end of the cooking process). Taste and tweak as you go, and then season with salt and pepper to finish.
Visit us often to be inspired with new recipes as the seasons’ change or hit us up with some of yours by heading over to our Facebook & Instagram pages or contact [email protected]Buy Now
Baby, it's cold outside, so what better way to warm yourself up with a tasty winter casserole. This one's an easy one...one pot, in the oven, and a nice low and slow cook. A wonderful way to spend a lazy Sunday with the lasting aroma making you all warm and cosy.
We use this dirty honey mustard dressing for our favourite broccoli salad. This also pairs well with our Pear (pun intended) and Walnut salad, which features on our Autumn blog. Easy to make, and way tastier than the store-bought versions. Dead easy, and delish, the best kind of recipes.
You know when people say "arguably the best" before something they love? Well, in the case of a Margarita there is no argument about it. Hands down, the best cocktail in the world. Summertime around the pool, big nights out, big nights in, or the perfect accompaniment to taco Tuesday, the margarita is a must. Just when you thought it couldn't get better, we have made it so. Add 15mls of Dirty olive brine to the mix and next level goodness awaits! You're welcome.
I like authentic recipes. For Mexican, we steer clear of the sour cream and grated cheese and opt for ingredients and recipes they use in Mexico (favourite trip ever). The same applies to this Argentianian Chimichurri recipe. Fresh and colourful ingredients. Yum. Start with a little of the strongest ingredients (like garlic, salt, and chili), then slowly adding more until reaching your desired taste. It can be used to baste meat whilst cooking, or for me an epic topping to any meat you serve.
Autumn. My all-time favourite season. The cooler nights bring warmer meals and who doesn't love a good comforting soup? Dirty olive brine adds depth and flavour to anything Mediterranean and this Tuscan style soup has a wonderful light flavourful broth whilst still giving you that satisfying soul soup feel. Try it with our easy olive bread recipe. It's a winner.
While tomatoes are plentiful, try this quick and easy Pico de Galla recipe. Pairs perfectly with a Dirty Margarita or Dirty Tequila shot. For a simple quac to add to the Mexican vibe, simply roughly mash a couple of avocados, add the juice of a fresh lime, a splash of Dirty, roughly chopped pickled jalapeños, flaky salt, fresh coriander, and ya está, you are good to go!
You can't get easier than this. A delicious no-knead bread - kinda prepared like a sour-dough but without the need of a starter. The recipe calls for a dutch-oven but as long as the dish is airtight and oven-proof, a casserole dish or similar would work. Yummy toasted or serve it warm with lashings of kiwi butter and our Tuscan Style soup.
This is lush! We had a sauce-making day in the kitchen, made five different recipes and this was one of the faves. It's a goodie. Nice and spicy, no refined sugar and so easy to make that you will never want the store-bought stuff again. Makes a cool gift if you put it in a flash looking bottle. Add as a marinade or baste to ribs or grilled chicken, use as a pizza base, flatbread sauce, or any pulled meat. Another favourite in our house is a dollop on your morning eggs, although if you are into your sauces, you will pretty much put it on everything.
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