Olive Brine

Olive brine is the liquid left over after olives have been cured and preserved. It typically consists of water, salt, and sometimes vinegar or herbs, depending on the curing method.

Manufacturers add olive brine to foods for its salty, briny flavor. It is often used in dressings, marinades, sauces, and as an ingredient in products like tapenades and Bloody Mary mixers.

Olive brine is generally recognized as safe (GRAS) by the FDA. It is primarily composed of salt and water, so high intake could contribute to excessive sodium consumption. JECFA has evaluated salt and established an acceptable intake level. No specific health concerns are associated with typical consumption levels of olive brine.