1. First, prepare 500 grams of green olives, wash them and drain them thoroughly. Then pat each olive with the back of the knife until cracks appear. Drainage is to prevent food from deteriorating in the presence of water and oxygen; The crack is to allow sugar to penetrate into olives better. )

2. Secondly, marinate for half a day according to the salt ratio of one catty of olives to one tablespoon, and then pour out the salt water. This step is to let the salt remove the sweetness and astringency of the olive itself. )

3. Then marinate the olives according to the proportion of one catty of olives and two sugars, and shake well after canning. (Rock candy and sugar are both acceptable, depending on personal hobbies. )

4. Then put it in the refrigerator for a while and you can take it out to eat.

This is what it looks like after quick freezing for one night.

Tip: If you put the pickled olives in the cold storage layer, try to eat them within three weeks.

Main value

Olive sandalwood is a "Qinglong decoction" for the treatment of laryngitis, which is very effective for sore throat and discomfort.

Medicinal sandalwood olive has certain medical efficacy and is a traditional Chinese medicine. Olive tastes sweet and sour, has a flat nature, enters the lung and stomach meridians, and has the effects of clearing away lung heat, relieving sore throat, promoting fluid production and detoxifying.

Olive sandalwood is one of the best varieties of olive, which has a good effect on treating chronic pharyngitis, hoarseness, sore throat, swelling and itching, tonsillitis, cough and excessive phlegm, and is also widely used to lower blood pressure, blood sugar and blood sugar.