How to get fresh olives to eat, how to deal with fresh olives

1. What is the best way to eat fresh green olives?

1.Eat green olives raw.

Fresh green olives are best eaten raw, wash the fresh green olives you bought, and then soak them in salted water, you can eat them directly, the taste will be more sour and astringent when you eat the first bite, but the more you chew it, you will feel sweeter and sweeter. Eating in this way can completely absorb the nutrients of green olives, unlike other ways to eat, after simple cooking, some nutrients will be lost, if you can accept raw friends, it is best to eat raw, if you can't accept it, or make other ways to eat it.

2.Pickled green olives to eat.

Pickling green olives is simply pickled, the pickling time does not need to be very long, 1-2 or two hours is good, so that eating is a bit similar to eating raw, but it is a little more complicated than eating raw. The main method is: the first step is to soak the green olives in salt water for 10 minutes, the second step is to pat them flat with a kitchen knife, and the third step is to add sugar and salt and put them in the refrigerator for a while, and then you can take them out and eat.

2. How to eat green olives? The easiest ways to eat are available for check!

1.Soak green olives in water and eat.

Take green olives as tea and drink water, it is very helpful for friends with sore throat and cough diseases, the main usage is to put 3-4 fresh olives into the cup, and then brew them with boiling water, cover the lid, open the lid after 5 minutes, you will see that the olive oil in the cup is soaked out, after drinking a cup, you can repeat the brew again, you can brew it twice.

2.Green olives are cooked and eaten.

Green olives are added directly to the rice to cook rice is also one of the easiest ways to eat, wash 5-8 green olives before cooking rice, and then after the rice is washed, put the washed green olives into the pot, so that the cooked rice will be very fragrant and glutinous, mainly because there will be olive oil oozing out when cooking.

3.Green Dragon White Tiger Soup.

The recipe for green olive, green dragon and white tiger soup is a little more complicated, and the specific steps are as follows:

1) Preparation: half a catty of lean meat, half a catty of green olives, 1 white radish, 4 slices of ginger.

2) Production method: green olives, radish, lean meat cleaned, green olives flattened, lean meat cut into a large piece, white radish cut into pieces, then put into the clay pot with ginger, add water, boil over a fierce fire and then switch to a slow pot for 2 hours, add some salt to eat.

4.Pork belly soup with olives.

1) Preparation: 1 washed pork belly, about 10 fresh olives.

2) Production method: The pork belly is first rubbed with salt and then vinegar to remove the fishy smell. Wash the fresh olives and do not peel them.

Put the fresh olives into the pork belly, sew and tie it tightly, put it in a casserole and stew, after stewing, take out the pork belly slices, and then put it back in the pot and continue to simmer for half an hour, you can take it out and eat, no need to put salt and seasonings.

Olive cabbage (kale borecole) is a side dish in the Chaoshan region of Guangdong, which belongs to the Chaozhou cuisine in the Cantonese cuisine. It is made by taking the mellow taste of olives and frying the plump leaves of mustard greens. Olive vegetables are appetizing and digestive, help digestion and increase appetite.

The production process of olive vegetables can be traced back to the Song and Ming dynasties, and it has the characteristics of "clear, fresh, refreshing, tender and smooth" after processing. It is rich in olive oil's precious nutrients, vitamins and essential calcium, iodine, iron, zinc, magnesium and other trace elements.

Olive vegetables are also the characteristic varieties of pickles in Chaoshan area, and are an important part of Chaoshan food culture, and the production skills of Chaoshan olive vegetables have a long history and are widely spread in Longhu District, Chenghai District and surrounding villages and towns in Shantou City. Qing Jiaqing "Chenghai County Chronicles" recorded: "Mustard, also known as big vegetables, the county after the autumn harvest of the field planted a lot, after the harvest with salt, the taste is very beautiful, Chenghai handicraft women use the local products of olives and salted mustard vegetables to cook into black olive vegetables, eat appetizing and digesting, help digestion.

In the middle of the Qing Dynasty, there were workshops such as "Qianheng Vegetable Gallery", "Tiansheng Vegetable Gallery" and "Shunchang Tai Vegetable Gallery" in Waisha Township, Chenghai County, which showed the prevalence of olive vegetable production.

Here's how to make it:

Wash the olives, soak them in water and rinse them to remove the sour water.

2. Then select the salted sour pickles, chop them with a knife, put the olives and mustard leaves into the iron pot, add peanut oil and an appropriate amount of salt, cook them at a simmer until they are almost ripe, add the chopped red pepper, garlic, a little sesame, peanut kernels and other accessories and mix evenly, and cook for five minutes.

1. Wash with water and soak in light salt water for 10 minutes. Numeric states.

2. Remove the surface moisture and let it dry in the sun for half a day.

3. Salt and water should be prepared in a ratio of 1:4.

4. Bring the salt water to a boil and boil the salt until completely melted, then let it cool.

5. The container containing olives is boiled in boiling water and sterilized.

6. Put the olives in a container, pour in the salted water to cool, the brine should be submerged over the olives, the lid should be sealed, and the salted for a week can be eaten.

7. After two weeks of pickling, the potatoes have lost their color, but they can be stored for a long time and can be taken at any time.

Fresh olives can be eaten raw, pickled green olives, made in soup, boiled in water, and drunk.

1. Eat raw directly.

Pickled olives. 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.

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.

Complement a recipe to make preserved fruits.

Ingredients: olives, licorice (10 grams), sugar Method: 1. Boil the olives in boiling water, and warm the fire for about 2 minutes after the water boils, mainly to remove the astringency of the olives; 2. Re-make the water (the water should overflow the olives), put the prepared licorice in a pot and boil, boil for 5 minutes, then put the sugar and olives together in the licorice water, turn off the heat, pour it into the utensils, and let the olives soak.

After 10 hours, take a toothpick and try it, the taste is still good, chewing in the mouth is sweet but not astringent, and a little sweet and sour.

Here's how freshly picked green olives are made into sweet olives:

1. Pick fresh olives. The pickled olives are not picked in the same way as the oil-pressed olives, and they cannot be beaten with a stick, but can only be picked one by one by hand.

2. Wash the olives with clean water and put the washed olives into a sealable container. A kind of barrel for pickled olives, with a plastic shell on the outside and a glass bottle on the inside, and two layers of detachable inside and outside. Of course, if there is no special barrel like Kuzhao, you can also use the existing bottles and cans at home, which are clean and transparent, so that you can observe the pickling progress in the future.

3. Olives are eaten raw directly with a bitter taste. In order to quickly remove the bitterness and soften the olives, soda ash, commonly known as soda, must be added to the injected water in a certain proportion. The ratio is related to the weight of the olives and the amount of water, depending on the instructions for the use of the soda product.

Soda dissolves in water and produces a lot of heat, so be careful not to burn yourself.

4. Pour the diluted soda ash water into the container with the olives, stir slightly, cover and wait for at least one night. The next day, when the olives have softened, rinse off the soda ash water, rinse it several times with clean water until the water is clear, and then close the lid again.

5. In the next half a month, insist on changing the water once a day until the soaked water is no longer turbid, and then you can marinate it in the seasoning. Appropriate amount of salt, a handful of thyme and dried fennel, a few bay leaves, a head of garlic and a few orange peels, stir and seal, wait quietly for the spices to taste, marinate for about a week to sweeten and eat.

Generally, fresh olive fruits are mainly processed after harvest, and a small part is used for fresh food. Fresh fruits are usually stored at room temperature, combined with pesticide preservatives, and the preservation method is simple and easy.

1. Cylinder storage. This method of storage is a more traditional preservation method, then we first spread a layer of pine needles or green bamboo leaves or fresh olive leaves with a thickness of about 2 cm at the bottom of the tank when storing, and then load the olives, and then lay pine needles or green bamboo leaves or banana leaves on the front of the fruit surface locust stool when it is nearly full, and then cover it tightly, check it every 7-10 days, remove the rotten fruit, and continue to store the good fruit.

2. Bamboo basket storage.

This method is a more popular storage method, so everyone should be careful when operating. After the fruit is harvested, the fruit is selected first, the inferior fruit, the injured fruit and the diseased fruit are removed, and then the appropriate preservative treatment is carried out, and then the fruit is packed in a bamboo basket. The bamboo basket is lined with straw paper, then lined with incense and banana leaves, and after loading the fruit, spread incense, banana leaves or straw paper on top and cover it.

If stored properly, the color, shape and taste of the fruit will basically remain unchanged after more than 1 month, and the flesh will be crisp and refreshing.

3. Rough storage of plastic film bags.

This method is a common method of fruit preservation, and the shelf life is relatively long. Then, during the operation, the selected, preservative-treated olive fruit is placed in a plastic film bag, and a small amount of vermiculite, packed with breathable material and saturated with potassium permanganate solution, is added as an ethylene absorbent. Store at room temperature (10-17) and check regularly.

If the weather is warm and there is more water vapor in the bag, open the bag mouth to ventilate for 5 minutes, and then tighten the bag mouth and continue to store. This method can keep it fresh for 4-5 months.

4. Frozen storage.

Freezing is also a very common way to preserve fruits, and we can also see some products of ice olives. Then ice olive is made of fresh olives as raw materials, using advanced enzymatic peeling process, combined with low-temperature sugaring and quick-freezing process, which well solves the technical problems of olive peel is not easy to remove, high-temperature sugar-infiltration is easy to cause flavor deterioration, and the ice crystals of ice olive products caused by slow freezing are too large and shrinkage is serious, so as to preserve the nutrients of olives to the greatest extent and maintain the fresh taste of olives. The technology has applied for a national patent.

5. Household storage.

The home-cooked storage method of olives can be put in a bottle jar with a small amount of rice, olives are afraid of moisture, but rice is hygroscopic, and do not wash when saving, and wash it when eating.

Yes. Fresh olives can be eaten raw, washed and eaten directly. Olives are rich in nutrients and have a good effect on health.

Olives have the difference between fresh olives and dried olives. The flesh of dried olives is thin and has a grayish-brown or grayish-brown appearance. The texture is relatively tough and can be separated from the pit.

The flesh of fresh olives is thicker, yellowish-white on the inside, and juicy. <

Yes. Fresh olives can be eaten raw, washed and eaten directly. Olives are rich in nutrients and have a good effect on health.

Olives have the difference between fresh olives and dried olives. The flesh of dried olives is thin and has a grayish-brown or grayish-brown appearance. The texture is relatively tough and can be separated from the pit.

The flesh of fresh olives is thicker, yellowish-white on the inside, and juicy.

Prepare fresh olives, wash them and dry them, then put them in the bottle with salted boiled water, then put in the olives, the brine should submerge the olives for 3 to 4 cm, then seal the mouth of the bottle, and it will be ready to eat in about a week.

Related Notes:Olives are rich in nutrition, the pulp is bright and contains protein, carbohydrates, fat, vitamin C and calcium, phosphorus, iron and other minerals, of which the content of spine C is 10 times that of apples, pears and peaches, and the calcium content is also very high, and it is easy to be absorbed by the human body, especially suitable for women and children. In winter and spring, chewing two or three fresh olives a day can prevent upper respiratory tract infection, so the folk have the reputation of "winter and spring olive race ginseng".

Research data at home and abroad show that olive fruit also contains artemisinolides, scopolalactones, (e)-3, 3-dihydroxy-4,4-dimethoxystilbene methanol, gallic acid, inverse gallic acid, brevifol, golden silk and microside and some triterpenoids, volatile oils and flavonoids.