Have been using leftover olive juice as a base for salad dressings. Here I whisked together kalamata olive juice, yogurt, olive oil, fresh basil, and enough black pepper so it had a bit of bite.
Tossed with a salad of random mixed greens, red cabbage, toms, and sliced olives.
Also used the salad goodies to top some bean tacos. For the beans, I emptied a can of pintos into a skillet along with (practically) my entire spice cabinet, mashed the beans a bit, and cooked it down until most of the liquid had evaporated.