Olive brine is the salty, tangy liquid that’s imbued dirty martinis with their characteristic flavor since the very beginning. While sometimes used interchangeably with olive juice, olive brine is more like a delicious infusion of salt, water, in our case delicious cured Spanish olives. Just like vanilla extract, it’s better than the sum of its parts, and is the result of plenty of time mingling together in the jar. When you press uncured olives what you get isn’t juice it’s actually olive oil.

We keep it simple – the best table olives in the world from Spain, salt, water, and lactic acid (a natural preservative).

We use Queen olives, ripened under the Spanish sun.

Thoughtfully with partners sourcing the best olives in the world from Spain, and packaged in their facility in Massachusetts.

It has all the same ingredients, but since we’ve created this with the best possible flavor in mind, rather than preserving olives, we’re rigorously tested and reformulated it for cocktail and kitchen use first and foremost.

Half an ounce if you want it dirty, but all the power to you if your hand slips a bit and you find yourself with a full ounce in there.

Definitely, we say this is a flavor enhancer in plenty of other cocktails looking for a salty, savory punch. Try it in your Bloody Mary. Trust us. Or maybe a Dirty Spritz. Also, for you Martini lovers, there are some fun twists to our trusty favorite: look into Mexican martinis, and Whisky martinis.

Yes! Refrigerating your brine keeps it fresh for longer. Plus any true Saumelier knows that temperature is a flavor of its own, and the best dirty martini is a cold dirty martini. 

Olive brine is the secret weapon in our kitchen. Think of it like Mediterranean soy sauce. You want a bit of extra flavor in your pasta sauce or soup? Olive brine. You want the tangiest vinaigrette of your life? Olive brine. The creamiest richest hummus ever? Olive brine. Unlock the flavor of your greens? You guessed it. 

Our olives are sourced straight from the barrel by Orleans, a family owned company owned and operated in Boston, MA. The olive brine originates from Spain.

We use only natural preservatives like salt and lactic acid. Our ingredient list is just stuff you can get from your local grocer.

Entirely gluten free, vegan, and kosher certified.

Each bottle will have a best by date, but your brine should be good up to two years after packaging.

For maximum freshness, we recommend consuming within 12 months of opening. 

If the product arrives damaged do not return, contact cheers@lasaum.com for refund information.

We tried it, and we don’t recommend it. In addition to being time consuming and messy, the product you get is inferior to the barrel-sourced single-origin stuff that’s packaged by professionals in a factory.

We were like you once – and while jar juice works in a pinch, that juice is necessary to keep the olives edible. If you use too much, too fast you’ll quickly find yourself with rancid olives and have to start over with a new jar. It’s also not properly calibrated for cocktail consumption, and clouded with chunks of particulates that make for an unpleasant drink.

Yes! Contact us at cheers@lasaum.com for more information.

Of course! Email us at cheers@lasaum.com for wholesale information.