So, I'm all about trying new things. Olives, when pulled directly from the tree, are unbearably bitter and must be treated in brine prior to consumption. This got me to thinking, what about using this in conjunction with hops as a bittering agent for beer? Any thoughts? Has anyone tried this in the past?
The leaves and a preliminary oil called Amurca are also extremely bitter and could potentially impart some excellent flavors into a young beer.
Primary: Bavarian-style hefeweizen
Secondary: Thunderstruck Pumpkin Ale, Bourbon Vanilla Porter
On Tap: Empty
Upcoming: Raspberry hefeweizen, experimentation with essential oils