2:38 pm January 28, 2009, by John Kessler
We get sent all kinds of niche food products to the paper, which explains the oddities that pile up on my desk: açai-pomegranate vinegar, onion-parsley peanut butter, Bacon Salt (which is, counterintuitively, both vegetarian and kosher) and this.
Yes, bottled olive juice.
I guess it does happen that one runs out of olive juice before running out of olives, particularly at a party. So this bottled brine could come in handy.
I brought a bottle home and made a dirty martini that had a very salty, olivey flavor. (I was tempted to garnish it with a diuretic.) But, then again, I don’t really like dirty martinis, so I’m not a good judge.
I gave the rest to my wife, who didn’t like it either. So we poured the rest down the drain and opened a bottle of wine.
But if dirty’s your thing, check it out.
By the way, a bartender once told me that if you reduce the olive juice, the drink is called a “dusky martini,” and if you increase it, you have a “filthy martini.” Yummers….
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