How to make dried olives, how to make preserved olives?

How to cook dried olives.

Method 1. 1. There are many different ways to make dried olives, the most common method is to pickle it and make it dry, you need to prepare fresh olives when making, wash it with water and dry the water on the surface, and then take the pulp from it, remove the core inside, and then add an appropriate amount of edible salt.

Mix well and marinate.

2. The olive pulp is salted in edible salt, and some water will be pickled after 48 hours, which is to pour out the water, and then put it in a cool and ventilated place to dry, put it in the sun on the second day, take it to the sun after 9:30 in the morning, and put it away in time to dry it repeatedly at three or four o'clock in the afternoon, and wait until it is completely dehydrated to get the cured dried olives.

Method two. 1. When making dried olives, you can also directly put the fresh olives in the sun to dry, and when it is completely dehydrated, it can be collected to keep it for a long time, but the taste of such olive fruit paste is not good, and the best way to deal with it is to use salt or sulfur dioxide.

After being processed into a semi-finished product, the dried olive fruit tastes better, and the dried olive fruit can also be added with an appropriate amount of sugar when making it.

2. After washing the fresh olive fruit, cancel the bone and meat and put the appropriate amount of sugar together to mix and marinate, and after 3 5 days, take out the pickled olive pulp and put it on the baking sheet of the oven and spread tin foil.

Set the temperature in the oven to 100 to 120 degrees Celsius and bake it slowly, until it is completely dry, and you will get the finished dried olives.

1. When making dried olives, you need to prepare fresh olives, it is best to prepare those olives that are completely ripe and thorough, and the best olives, wash them with water after they are ready, and then put them in the steamer to steam them in the water, and steam them for about 15 minutes after boiling. After steaming, the olives are taken out to cool down, and then the core is removed from the middle.

2. Put the obtained olive pulp and an appropriate amount of rock sugar together, add a small amount of water into the pot together, heat and boil over high heat, stir constantly during the cooking process, let the rock sugar in the pot completely melt, and then slowly boil over low heat after the water in the pot is dry, boil until the surface of the olive pulp appears white sugar sand, then turn off the fire and take it out to cool down, and after cooling, it is dried dried olives.

Method 1. 1. There are many different methods in the production of dried olives, the most common method is to pickle it and make it dry, you need to prepare fresh olive fruit when making, wash it with water and dry the water on the surface, then take the pulp from it, remove the core inside, and then add an appropriate amount of edible salt, mix well and pickle.

2. The olive pulp is salted in edible salt, and some water will be pickled after 48 hours, which is to pour out the water, and then put it in a cool and ventilated place to dry, put it in the sun on the second day, take it to the sun after 9:30 in the morning, and put it away in time to dry it repeatedly at three or four o'clock in the afternoon, and wait until it is completely dehydrated to get the cured dried olives.

Method two. 1. When the dried olive fruit is made, you can also directly put the fresh olive fruit in the sun to dry, and when it is completely dehydrated, it can be collected to keep it for a long time, but the taste of such olive fruit paste is not good, the best treatment method is to treat it with salt or sulfur dioxide into a semi-finished product and dry it, so that the cured dried olive fruit tastes better, in addition, the dried olive fruit can also add an appropriate amount of sugar when making.

2. After washing the fresh olives, cancel the flesh and bones and put the appropriate amount of sugar together to mix and marinate, take out the pickled olive pulp after 3 5 days, put it on the baking tray of the oven and spread tin foil, put it in the oven and set the temperature between 100 and 120 degrees and bake it slowly, and wait until it is completely dried to get the dried olives.

1. How to make dried olives: Wash the olives and steam them in a steamer. Steam until the olives are soft, let the olives cool so that you can remove the middle core, using only the flesh of the olives. Add rock sugar and water (a small amount) to boil together, boil over high heat, and then turn to low heat after the water is dry.

2. Olive pulp contains protein, carbohydrates, fat, vitamin C, calcium, phosphorus, iron and other minerals, of which the content of vitamin C is 10 times that of apples and 5 times that of pears and peaches. The calcium content of fresh olives is among the highest in the fruit family, with 204 mg of calcium per 100 grams of pulp, which is 20 times more than bananas, apples, persimmons and peaches.

Preserved olives can be eaten as is, or they can be made into fried rice with other ingredients, and the following describes how to do it:

Ingredients: 100g of long-grain rice, 100g of white fish, 1 egg, 200ml of milk, a few preserved olives, a little coriander (coriander), a little green onion, a little onion, a little garlic, a little salt, a little black pepper, 1 tablespoon of curry powder, half a tablespoon of coriander powder, half a tablespoon of turmeric powder, 2 tablespoons of vegetable oil, bay leaves.

Production steps: 1. Boil the eggs first. Water boiling timer for 6-7 minutes (this is for the effect of boiling sugary eggs.) Adjust the size of the eggs at the specific time), remove them.

2. Dice the onion, preserved olives and garlic.

3. Put olive oil in a cooking pot, and add the onion, olives and garlic.

4. When the garlic is golden brown, add the rice. At the same time, add curry, coriander, turmeric powder (if possible, add chicken broth; Add some chicken essence or not) Cover and cook.

5. Bring milk into the other pot and add the white fish. Sprinkle with a pinch of salt and black pepper. Boil.

6. After about 10 minutes, open the lid and stir the rice and various spices, sprinkle with a pinch of salt and black pepper. Add the bay leaves. Compare the bottom batter pan. Continue to cook. Cook for another five minutes or so.

7. Remove the fish and put it in the pot where the rice is cooking. Pour in a small amount of boiled fish milk (a small amount is fine). Wait until all the soup has been absorbed, and then you can stop the fire.

8. It's ready to be put in a bowl.

9. Cut the cooled sugar egg in half. Serve on the meal. Add some coriander and chopped green onions and serve.

Ingredients required: 3 kg of olives, 500 grams of pickled salt, 500 grams of sugar, and an appropriate amount of ginger.

1. Prepare the ingredients first, olives, pickled salt, sugar and ginger. Olives are bought fresh green olives, washed with water first, and rinsed two or three times repeatedly. In the process of washing, pick out the rotten olives and throw them away, and the black spots are rotten.

2. Pour an appropriate amount of water into the pot, pour the cleaned olives into the pot and bring to a boil over high heat. Once boiling, prepare a netting blue, pour the olives into the reticule to cool and drain. The olives that have been boiled in water once have no bitter taste, and the olive flesh becomes softer and easier to pit.

3. Wash the ginger with water and cut it into small pieces with a knife. Prepare a clean stone mill and a stone hammer, put the chopped ginger into the stone mill, use the stone hammer to evenly break the ginger, and then put it on a plate for later use.

4. After the ginger is processed, grab a handful of olives and put them in the stone mill. Add an appropriate amount of pickled salt and hammered ginger, and beat the olives with a stone hammer until the skin of the olives is broken and the olive pits are visible. In the process of hammering the olives, the olives, ginger and pickled salt are mixed with water to make the olives more flavorful.

5. After all the olives are hammered, put them in a large basin. Gently tear the olives in half with your hands and remove the olive pits. After removing the olive pit, grasp the olives, ginger and pickled salt with your hands again to make the saltiness even.

6. Finally, add sugar, and repeatedly grasp the olives with your hands, so that each piece of olive can be stained with sugar. Adding an appropriate amount of sugar can make the olives taste more fresh and sweet, and if you like to eat sweeter, you can add more sugar.

7. After the olives are pickled, they enter the last process, which is drying. Spread the freshly pickled olives in a bamboo basket and expose them to the sun for one to two days.

Ingredients: 500 grams of olives, 180 grams of ginger, 100 grams of salt, appropriate amount of coriander.

1. Wash and drain the prepared olives and ginger for later use.

2. Peel and cut the ginger pieces into pieces and mash them into minced pieces for later use.

3. Put the olive in a stone mortar to make it flat.

4. Pour together the olives and minced ginger.

5. Then add the prepared fine salt and mix well.

6. Add coriander to the olives and minced ginger and marinate for 1 day.

After the day, the pickled dried olives can be taken out and enjoyed.