Wednesday, November 21, 2012

OLIVE BRANCH


   
 We are extending an olive branch to the Mad Meat Genius readers. This branch is laden with cured olives. Yes, you read correctly, cured olives. ‘Branch & Brine’ has taken Manzanillo olives that are still on the branch and brined them with a salty solution. The leaves remain fresh and the olives are a tasty treat. This fun and novel approach to cured olives would make a great presentation to your plate. I just love eating these little salty green orbs. The olives come in a double wrapped resealable Ziploc bag for easy storage. They can be found at the Santa Rosa farmers market or you can order directly from ‘Branch & Brine’.


Branch and Brine
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6 comments:

  1. ZoomieNovember 21, 2012 at 7:21 AM

    Beautiful way to present them!

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  2. ChilebrownNovember 21, 2012 at 4:29 PM

    Zoomie, and tasty too.

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  3. Three Dogs BBQNovember 21, 2012 at 5:51 PM

    Those look great Mr. Genius. I can taste them from here. I'll have to remember this the next time we are in Santa Rosa...

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  4. ChilebrownNovember 22, 2012 at 7:12 AM

    panther76, We may see you up in Santa Roaa. We are going to Willowside Meats to order our prime rib for the Holidays.
    http://www.madmeatgenius.com/2010/12/meat-adventure-willowside-meats-inc.html

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  5. GregNovember 24, 2012 at 11:10 AM

    Sweet idea!

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  6. ChrisDecember 2, 2012 at 6:14 AM

    That is unique! I've never seen this before. Must be tricky to brine the olives but keep the leaves fresh.

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