1. Fresh olives can be eaten raw, pickled green olives, soup, or boiled water for drinking.

2. Eat it raw. Wash the fresh green olives and soak them in salt water before eating them directly. When you take the first bite, the taste will be sour and bitter, but after chewing, the taste will turn to sweet, and the more you chew, the sweeter it becomes, leaving a mouthful of saliva and an endless aftertaste.

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

4. Make soup. In addition to raw food, Chaoshan people like to make soup with green olives, pork lungs, sausages, bones, etc. The cooked soup tastes sweet, can appetize and moisten the throat, eliminate phlegm and relieve cough. There are many folk therapeutic recipes for olives, such as olives stewed with pork belly, Qinglong White Tiger Soup (green olives + white radish + lean pork), green olives stewed with abalone, etc.

5. Boil water to drink. Wash the fresh green olives, flatten them with a knife, put them into a pot, add an appropriate amount of water, cook over high heat for more than 20 minutes, then simmer over low heat for 10 minutes before serving. Friends who don’t like the original flavor can add some old rock sugar and let it cool before drinking.