How salty is olive brine?
I'm looking to incorporate some Kalamata olive brine into olive bread dough to maximize flavor. How much will I have to reduce the other salt in the recipe?
Best Answer
There is no single answer to this. Olives are packed in widely differing brine concentrations, and breads are made with widely different salt concentrations. If you start reading the labels of olives in the supermarket, you will find anything between 1.5 and 7-8% salt.
Luckily, the labels are also your solution here. Just read the label, assume that the olives have reached equilibrium with the brine (this is not too strong an assumption, if you decide to desalt olives at home, you will find that it works within 1-2 days) and calculate from there.
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Quick Answer about "How salty is olive brine?"
Conversely, too much salt can over soften the olive skins. Green olives typically start soaking in a brine solution consisting of 10 to 14% sodium chloride (NaCl) while ripe olives start in a brine solution of 8 to 10% NaCl.What does olive brine taste like?
Olive brine \u2014 or olive juice \u2014 is simply a mixture of salt, vinegar and water but as olives marinate, the liquid takes on a fantastically rich and delicious olive flavor. That salty goodness is a pungent boost that will deepen the flavor profile in your cooking.How do you remove salt from olives in brine?
For example, rinsing and draining capers or olives would barely make a dent in the sodium content because they are preserved with a salty brine solution and absorb the sodium. But for an item like canned beans, draining the juices cuts some sodium, while rinsing and draining shaves even more.Does Rinsing olives remove sodium?
Olive juice can help lower the risk of diseases linked to high cholesterol like strokes, diabetes, and high blood pressure. Olive juice's high oleic acid content enhances its fat-burning properties. Include olives and fermented brine water in a weight loss program. Olive juice can lower blood sugar levels.Nonna Franca Preserving Green Olives
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Answer 2
Of course it depends on the saltness of the brine, the volume of brine used, and the amount of salt for the recipe.
This recipe for brining olives uses 3/4 cup of salt for 3 quarts of water. So 1/4 cup per quart, or 12 teaspoons per quart. Since a quart is 192 teaspoons, there are 0.0625 teaspoons of salt per teaspoon of brine.
This recipe for olive bread uses 1/2 teaspoon of salt.
So to replace the salt entirely you would use 8 teaspoons of brine. (This of course neglects the reduction in concentration of the brine due to the olives absorbing some of the salt.)
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