olive brine, any opinions?

I like the flavor of olive brine added to a "dirty" martini or bloody mary would it work in beer, and how would it best be done?

 

Welcome to HBT babbott!
I don't know anything about olive brine but I'm not sure it should be added during fermentation. You could try adding some to a beer after you pour it as an experiment to see how you like it.

 

Simple to test: put some in your next pint. Brine is mainly salt & salting beer has a long tradition behind it, mainly to make people drink more.

Salt makes life difficult for the yeast, so I wouldn't brew with it.