Olive vegetables (kale? Borecole) is a flavor dish in Chaoshan area of Guangdong Province, belonging to Chaozhou cuisine in Cantonese cuisine. Take the taste of olive glycol and fry the fat leaves of mustard. The production technology of olive vegetables can be traced back to the Song and Ming Dynasties. After processing, it has the characteristics of "clear, fresh, cool, tender and smooth".
Olive is also a unique pickles variety in Chaoshan area and an important part of Chaoshan food culture. The production technology of olive vegetables in Chaoshan has a long history and is widely spread in longhu district, Chenghai District and surrounding towns. Qing Jiaqing's Chenghai County Records records: "Mustard is also a famous dish. After the autumn harvest in this county, many fields were planted. Pickled after harvest, delicious. A skillful woman in Chenghai cooks black olives with local olives and salty mustard. "
Folklore about Olive Vegetables
Every summer, after the raging typhoon, olive trees will always be covered with olive flowers. Olive flowers are immature green olives. At this time, it is still far from the autumn and winter picking period. Olive fruit small color is tender and smooth, and its taste is sticky. A clever daughter-in-law was reluctant to let the olive flowers rot in the ground, so she took a basket home and cooked it.
Because in the old society, every household had a pickle jar, and there were always some pickle tails (leaves) piled on the top of the jar. The clever daughter-in-law took out these pickle leftovers, washed them and chopped them up, put them in a raw iron pot (pot) and cooked them with olive flowers. Her original intention was just to use the waste and save it for later consumption. I didn't want a miracle to really happen, so olive vegetables were born.