Om wrote:

> As much as I like green salad olives, I also find those to be too salty.
> As soon as I get them home, I dump the brine and fill the jar with water
> and let them sit in the refrigerator overnight before using them for
> anything. Sometimes they need a second soak. It makes a HUGE difference!

It's funny, I recently bought a jar of green olives just to get the brine.
I'll be cooking artichokes in it sometime this week (probably Tuesday).

Bob