Olivet is mustard.

It is a kind of annual herb, plant height of 30~150 cm or so, the whole plant is glabrous, the basal leaves are broadly ovate, length of 20 cm or so, the raceme is terminal, the color of the flower is yellow, the seed is spherical. Olive dish (kale?borecole) is a flavorful small dish in the Chaoshan region of Guangdong, belonging to the Chaozhou dish in the Cantonese cuisine. It is made by taking the sweet flavor of olives and the rich leaves of mustard greens and frying them.

The production process of olive groceries can be traced back to the Song and Ming Dynasties, and after processing and production, it is characterized by "freshness, cleanliness, crispness, tenderness and smoothness". It is rich in precious nutrients of olive oil and a variety of trace elements. Olive oil is also a specialty of Chaoshan salted vegetables, which is an important part of Chaoshan gastronomic culture. The production technique of Chaoshan olive oil has a long history and is widely spread in Longhu District, Chenghai District and the neighboring villages and towns in Shantou City.

Folklore of Olive Cuisine

Every summer, after the raging typhoon, the olive grove will always fall on the olive blossom. Olive flowers is not yet ripe green olives, this time from the autumn and winter picking period is still far away, the olive fruit small color green meat tender core child, eat sticky taste astringent. There is a clever daughter-in-law, not want to let the olive blossom in the ground to rot, picked up a basket home to boil.

Because in the old days every family had a pickle urn, urn head (above) always piled up some pickle tail (leaves), the clever daughter-in-law will also take out these pickle scraps washed and chopped, put into the pig iron tripod (pot) and olive flowers with cooking. Her intention was just to utilize the waste and save it for later consumption. I don't want the miracle really appeared, the olive dish was born.