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Artisan brine producer Dirty International has just won gold at the New Zealand Artisan food awards.

Originally developed to elevate the flavour and experience of Dirty Martini’s, Dirty International’s Olive Brine is equally resplendent in margaritas and other dishes. It adds a seductive tang and can be added to anything from eggs to pasta sauces, marinades, casseroles and dressings. Proving it’s worth on the condiment shelf, it’s just won Gold at the New Zealand Artisan Awards.

Founded in 2021 by Jodi Litherland, Vanessa Robson and Sarah Afeaki, Dirty International was created out of a desire to solve a very thirsty problem.

“It was during a work Christmas party in 2020, we went to quite a few high-end bars but never found a martini to our liking which we realised was because of the brine they were using. They tasted old and like they were out of a tin,” says Litherland. “We’ve worked in hospitality, and we know what a good cocktail is.”

Compelled to resolve this the trio promptly registered the company on the ferry home to Waiheke and then set about finding a way to make it happen. At first, they couldn’t find a specific brine product in New Zealand. They took the idea to 25 producers, most of whom said they were nuts however Geoff Crawford from award winning Telegraph Hill Olives was open to exploring it and they’ve worked together ever since.

Dirty International take the salted water that has been marinating the green olives for 18 – 24 months, add in a few other ingredients and create their brine, saving the liquid from being thrown out. And now with their recent gold award both companies are receiving medals for their artisan products literally made from the same pot.

‘Geoff has been amazing to work with,’ says Robson. ‘He’s been with us from the start. We flew down to the Hawkes Bay to see how the olives and brine are produced and from there developed our product.’

Adding the brine to cooking happened by accident, but now it’s become an essential part of their routine.

‘I’ve got a friend whose son who said to her one night - did you not put any brine in the spag bol?, Robson says laughing. ‘You can notice when it’s not included. Once you get the flavour profile you can add it to meat patties, meatballs, scrambled eggs, mashed potatoes – so many dishes that are on a family’s weekly rotation.’

The founders also recommend marinating meat with it – citing it excellent for pork and chicken. They also love it in salad dressings.

Collectively the trio have eight children between them and at this stage Dirty

International is very much a boutique business, however they do have plans for growth.

‘We launched with a hiss and roar and then went into lockdown which really hindered our business plans. We had opportunities in media but were lost when travel stopped and hospitality closed,’ explains Litherland. ‘So, we had to change tack and focus on cooking at home. Now we are establishing ourselves back in the market with tastings – you really need to taste it to see the uses for it.’

Of which there are many. ‘Just have fun with it,’ says Litherland. ‘Once you start using it you realise how versatile it is and it becomes the condiment you can’t live without. Any recipe that has citrus or apple cider vinegar works well with it. I’ve even made bread with it.’

They have even created something sweet with it and collaborated with The Caker who made a recipe for a Vegan Olive and Peach Cake. dirtyinternational.co.nz

We still love the thought of it in a martini or margarita and made this version of it here