I use dashes of the brine in my martini's so most of the olives are no longer
submersed in the brine. I guess these olives have a much shorter shelf life?
I'm not sure I make enough martini's to buy a dedicated bottle of olive juice
so I guess a good gauge will be when the brine is gone the olives are probably
ready to go as well based on the previous replies?
Just curious, how long would one of those bottles of just olive juice last
after opening it?