I felt it only right to continue down the path of olive brine uses. Today, we soaked dried wild blueberries in green olive brine to hydrate and soften. After the berries softened, we pureed and strained the sauce. The salinity and green nature of the brine balanced the sweet tannins of the dried blueberries. Similarly, a fine use for wild blueberries is in pancakes, buttermilk to be exact, so we paired the sauce with our buttermilk-smoked maple puree and sautéed scallops. Olives, on the other hand, have a fine affinity for spinach, so that too made the cut. Some ground allspice added a floral note to the dish, and we were done.
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