Olive or caper brine

The leftover brine your jarred olives or capers were packaged in can provide a wonderful hint of salt, acid and olive-y flavor that elevates everything from your marinara sauce to vegetable soups to dressings. It’s a great swap for some of the vinegar when dressing pasta or potato salads — and in your marinades for chicken or pork.

Artichoke brine or oil

Also great in dressings and marinades is the oil left behind when you finish off the last of a jar of oil-packed artichoke hearts. If your artichoke hearts are packed in water, try it as a replacement for some of the liquid when making soup or cooking rice. Artichoke water is a tasty way to thin a too-thick hummus or bean dip. Just please, please, please don’t use “artichoke water” to try to detox or lose weight. (Sadly, these sketchy-at-best claims been all over the internet and social media for the past year or so.)

Sun-dried tomato oil

Fry eggs or cook omelets in it. Use it in vinaigrettes — especially for dressing bean or pasta salads or grain bowls. Cube a block of feta, gently toss it in the oil, then serve as an appetizer. Mix some into hummus. Add some to your pasta sauce. Sauté chicken, shrimp or fish in it. Enjoy!

Final note

When using any of the brines or oils I mentioned as a swap for vinegar or “plain” oil, taste before adding salt.