If you've never brined meat, then the word "brine" might bring up associations with pickles or the ocean, but soaking tough meat in a brine solution is a tried and true way to add flavor and moisture.

The process starts by soaking your olives in brine, which helps to extract the bitterness while preserving their natural flavour. To create a simple brine solution, use a ratio of 1 part salt to ...

Frozen ones leak juices more easily when they thaw and cook. Soak it in a delicious brine. About eight to 18 hours should do the trick. Cut half the salt if you're brining more than eight hours.