How to eat fresh olives, how to eat fresh olives and what they do

How to eat fresh green olives.

1. Green olives are a kind of ingredients that can be eaten directly, people can soak it in light salt water for half an hour after buying green olives, clean it with running water and eat it directly in the mouth, and spit out the kernel inside.

2. Green olives can also be used to make soup and drink, and then use it to make soup, you need to prepare 200 grams of green olives, 1 kg of white radish, 200 grams of lean pork, and 3 4 slices of ginger. Wash the prepared green olives, cut all the radishes and pork into pieces, put all the prepared ingredients into the soup pot and add them, heat and boil the prepared water with ginger, and then cook over low heat for two hours, season with salt and sesame oil in an appropriate amount, mix well and then eat it out of the pot.

How to eat green olives The easiest way to marinate green olives.

How to pickle green olives delicious.

1. Green olives can be pickled with honey when needed, you can wash the prepared green olives, remove the surface moisture, put it in a clean glass bottle and put a layer of green olives, put a layer of honey, and so on repeatedly, put honey on the top, and then seal the mouth of the glass bottle, put it in a warm environment to pickle, about two weeks later, the green olives can be pickled, and they can be eaten directly after taking out, so that the pickled green olives have a strong honey flavor and taste particularly good.

2. Green olives can also be pickled with edible salt, before pickling, the green olives should be washed first, and then cracked with a knife, and then put it in a clean container to add an appropriate amount of edible salt, clean chopsticks mix thoroughly, marinate for more than ten minutes, the flesh of the green olives will become loose, the salt will slowly infiltrate into the flesh of the two of us, and you can take it out after about an hour.

How to store fresh green olives.

Store freshly bought olives from natural ingredients without any chemicals. The method is to wash the olives with drinkable water and soak them in 10% brine, which removes the bitterness and allows them to sit for 6 months.

In general, as long as the bitterness is acceptable, the olives can be removed from the soaked brine. Prepare another part of soaking water, the ratio is 1 part grape vinegar, 3 parts 6-8% brine, put the olives in a glass bottle, pour the soaking water, pour some olive oil on top, and seal tightly. You can also add dried rasil, mustard seeds, chili flakes, bay leaves, depending on what kind of olives you are storing.

Some olives are picked when they are dark (fully ripe), while others are picked when they are green or red (semi-ripe); Some people like to pick some of the olives separately in the green, red and black colors, and the first soaking is done separately by color, and the second is soaked together, so that the colors are beautiful and the flavors are diverse.

How do you eat fresh olives? What are the benefits? Can't live up to this best fruit!

How to eat: 1. Eat raw directly.

Wash the fresh green olives, soak them in salted water, and eat them directly. The taste will be sour and bitter when you take the first bite, but after chewing, the taste will turn sweet, and the more you chew, the sweeter it becomes.

2. Pickled green olives.

Wash the fresh green olives, pat them flat with a knife, put them in a container, add an appropriate amount of salt, shake evenly, and leave them for 1 2 hours before eating.

3. Cook soup. In addition to raw food, Chaoshan people like to use green olives to make soup with pork lungs, powdered sausages, bones, etc. The boiled soup has a sweet taste, which can be appetizing and moisten the throat, expel phlegm and relieve cough. There are many folk dietary remedies about olives, such as olive stewed pork belly, Qinglong White Tiger soup (green olives + white radish + lean pork), green olive stewed abalone, etc.

4. Boil water to drink.

Wash the fresh green olives, pat them flat with a knife, put them in a pot with an appropriate amount of water, cook them for more than 20 minutes on high heat, and boil them over low heat for 10 minutes. Friends who don't like the original taste can put some old rock candy and drink it after cooling.

What it does:1. Quench thirst

Green olives taste sweet and sour, contain a lot of water, eat can promote the secretion of saliva, can effectively replenish body fluids for the body, and has the effect of quenching thirst.

2. Antibacterial and anti-cold

Modern pharmacological studies have found that flavonoids and gallic acid in olives have inhibitory effects on streptococcus, Staphylococcus aureus, pneumococcus, diphtheria bacilli and other pathogenic bacteria. In autumn and winter, chewing 2 or 3 fresh green olives a day can effectively prevent upper respiratory tract infections, so there is a folk saying of "winter and spring olive ginseng".

3. Clear your throat

The Compendium of Materia Medica records: "Olive raw liquid, quenching polydipsia, curing sore throat, chewing throat juice can relieve all turtle poisons." "The acidic substances, volatile oils and aromatic resin alcohol contained in green olives have the effect of clearing the throat, reducing swelling and anti-inflammatory, and it is the "Qinglong soup" of laryngeal disease, which is very effective for sore throat.

4. Hangover and liver protection

Since ancient times, fresh olives have been used as a "good medicine" for decanting wine, clearing heat and stimulating appetite. Chewing green olives after drinking, or decocting green olive flesh with rock sugar, has a better hangover effect and can improve post-alcohol anorexia.

5. Boost appetite

Green olives contain a variety of organic acids, mainly aliphatic organic acids. These organic acids not only have the effect of antibiotics, but also promote the secretion of digestive juices such as saliva and gastric juice, and have a good relief effect on loss of appetite and indigestion.

Olives can be eaten raw as a fruit, or they can be used as ingredients in dishes, and they are also very delicious. Next, let's introduce how olives should be eaten as an ingredient.

1. Green olive pork bone broth.

Ingredients: 150 grams of green olives, 500 grams of pork backbone. Dates, ginger, and salt to taste.

Method: Wash the pork backbones and blanch them in a pot of boiling water. Remove and rinse with water.

Peel the ginger and cut into large slices. Soak the green olives in salted water for 10 minutes, take them out and rinse them with clean water, and pat them with the back of a knife to crack them. Fill the pot with an appropriate amount of water and add all the ingredients.

Cover the pot and cook for an hour. Salt to taste.

2. Stewed pears with green olives and black beans.

Ingredients: 6 green olives, 50 grams of black beans, 2 pears, appropriate amount of rock sugar.

Olive raw liquid, quench polydipsia, cure sore throat, chew throat juice can detoxify all crab poison; It can be served daily with fresh pork soup.

Olives are rich in the effects of lowering blood lipids, aiding digestion, detoxifying, strengthening the stomach and sobering up the wine**, and promoting children's bone development, especially for throat diseases. Li Shizhen has this record of olives in his "Compendium of Materia Medica": "Olive raw juice, quench polydipsia, cure sore throat, chew throat juice can relieve all crab poison."

Green olives can be served with fresh pork soup, the soup is fresh and sweet, has the effect of clearing lung heat, removing throat and fire, and is a family soup that is dry and hot, moisturizing the throat and raw jin liquid for the family on dry days in autumn and winter.

Pick fresh olives:

1. When buying fresh olives, although the size is not too particular, it is best to try to choose those that are plump.

2. If there is no yellow color of the olive fruit on the market, it means that it has been soaked in alum water, in order to look good, it is best not to eat it or be sure to rinse it when eating.

3. Olives that turn yellow in color and have black spots indicate that they are no longer fresh.

The above content reference:

Phoenix.com - Olive pot pork.

Encyclopedia - Green olives.