La Saum

La Saum makes olive brine for dirty martinis, formulated for cocktails rather than for keeping olives in a jar. It uses Spanish Queen olives, salt, water and lactic acid, and one bottle makes up to 25 martinis. The range also includes jarred martini olives and a cocktail kit for setting up a home bar.

• What is in the olive brine?

  Spanish table olives, salt, water and lactic acid as a natural preservative.

• Which olives are used?

  Queen olives grown in Spain.

• Where is it made?

  Partners source the olives from Spain, and the brine is packaged at their facility in Massachusetts.

• How is it different from the liquid in an olive jar?

  The ingredients are the same, but it was tested and reformulated for cocktails and cooking rather than for preserving olives.

• How much brine goes in a martini?

  About half an ounce for a dirty martini, or up to a full ounce if you like it dirtier.

• Can it be used beyond martinis?

  Yes. Try it in a Bloody Mary or a Dirty Spritz, or in the kitchen in pasta sauce, soup, vinaigrette or hummus.

• Does it need refrigeration?

  Yes, refrigerate after opening to keep it fresh, and use within 12 months of opening.

• How long does an unopened bottle last?

  Each bottle has a best by date, and it should keep up to two years after packaging.