What are the functions and benefits of green olives? How to make delicious green olive dishes

Olive salad is a local dish in Chaoshan, Guangdong, and is a Chaozhou dish in the Cantonese cuisine. Olive salad is good for digestion and appetite. The olive salad production process can be traced back to the Song and Ming dynasties. After processing, it has the characteristics of "clear, fresh, refreshing, tender and smooth". It is rich in precious nutrients of olive oil and multiple vitamins, as well as calcium and iodine that are essential to the human body, as well as iron, zinc, magnesium and other trace elements. It turns out that olive salad is so excellent!

Contents of this article

1. What are the functions and benefits of green olives?

2. How to make delicious green olives

3. How to pickle fresh olives

What are the functions and benefits of green olives

Green olive pulp is rich in nutrients, and fresh consumption is beneficial to human health, especially the high calcium content, which helps children's bone development. Fresh green olives can relieve gas poisoning, alcohol poisoning, and fish and crab poisoning. Eating them can clear away heat and detoxify, resolve phlegm, and eliminate accumulation. The climate in China is extremely dry in the twelfth month of winter, and eating olives regularly can moisten the throat. Traditional Chinese medicine has always called olives "the fruit of the lungs and stomach", which are very beneficial for lung heat cough and hemoptysis. Olives and meat stews are used as health drinks to relax muscles and activate blood circulation.

How to stir-fry green olives

Main ingredients: 350 grams of olives, appropriate amount of peanut oil, appropriate amount of salt, appropriate amount of chicken essence, 3 cloves of garlic, and appropriate amount of Yuanzhen sugar.

1. Remove the old stems and leaves of olives, soak them, wash them, drain them and cut them into sections.

2. Stir-fry the crushed garlic in a pan until fragrant.

3. Add olives and stir-fry.

4. Add salt, sugar and chicken essence, stir well and serve.

Olive salad is a local dish in Chaoshan, Guangdong, and is a Chaozhou dish in the Cantonese cuisine. It is made by frying the sweet olives and the plump mustard leaves. Olive salad is appetizing, helps digestion, and increases appetite. The olive salad production process can be traced back to the Song and Ming dynasties. After processing, it has the characteristics of "clear, fresh, refreshing, tender, and smooth". It is rich in precious nutrients such as olive oil and multiple vitamins, as well as calcium and iodine that are essential to the human body. It also contains multiple trace elements such as iron, zinc, and magnesium. Olive salad is also a special variety of pickled vegetables in the Chaoshan area, and is an important part of the Chaoshan food culture. The Chaoshan olive salad production technique has a long history and is widely spread in Longhu District, Chenghai District, Shantou City, and surrounding villages and towns. The "Chenghai County Chronicles" of the Jiaqing period of the Qing Dynasty records: "Mustard greens, also known as dacai, are planted in large quantities in the fields after the autumn harvest in this county. After harvest, they are pickled with salt and taste very delicious. The skillful women of Chenghai use local olives and salted mustard greens to cook them into black olive greens, which are appetizing and help digestion." In the middle of the Qing Dynasty, there were workshops such as "Qianheng Vegetable Gallery", "Tiansheng Vegetable Gallery" and "Shunchangtai Vegetable Gallery" in Waisha Township, Chenghai County, which shows the popularity of olive greens.

How to pickle fresh olives

Wash the fresh olives and soak them in light salt water for 10 minutes. Take out the olives, dry them and put them in the sun for half a day. Then mix salt and water in a ratio of 1:4 and pour them into a pot to boil. Then cool the salt water for later use. Finally, use boiling water to disinfect the container for the olives. After putting the olives in the container, pour in salt water and seal it for a week before eating.

1. To pickle fresh olives, you must first wash the olives with clean water. Then soak the washed olives in light salt water for about 10 minutes. Then take out the olives, dry the moisture on the surface and place them in the sun for about half a day.

2. Prepare salt and water in a ratio of 1:4, boil the salt water until the salt is completely dissolved, and then cool the salt water. Pour boiling water into the container containing the olives to disinfect them.

3. Put the olives into a container and pour in cooled salt water until it covers the olives. Cover and seal it. Marinate for about a week before eating. After two weeks of marinating, the original color of the olives will be completely lost, so they can be stored for a long time.