Today we began working with olive-brined meats. On the day of idea inception, I immersed some antelope in olive brine. This morning we began cooking, tasting, and leapfrogging with the results. The brine permeates the meat nicely and balances the gamey flavor. I look forward to using the brine with lamb. In our initial developments, we paired the meat with typical olive garnishes, mustard, apple cider, and our new cranberry olives. I think we are just scratching the surface with the uses for olive brine. Think about short ribs and lamb neck marinated in olive brine before braising. And these are just straightforward uses. Imagine if we were inventive.
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