Olive is mustard.

it is an annual herb, with a plant height of about 3-15 cm, hairless whole plant, broad oval basal leaves and a terminal raceme of about 2 cm, yellow flowers and spherical seeds. Olive vegetable (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 plump leaves of mustard.

The processing technology of olive vegetables can be traced back to the Song and Ming Dynasties. After processing, it has the characteristics of "clear, fresh, refreshing, tender and smooth". Rich in precious nutrients and trace elements of olive oil. Olive vegetable is also a special variety of pickles in Chaoshan area, which is an important part of Chaoshan food culture. The production technology of Chaoshan olive vegetable has a long history and is widely spread in longhu district, Chenghai District and surrounding villages and towns.

Folklore of Olive Vegetables

Every summer, after the raging typhoon, olive flowers always fall all over the olive grove. Olive flowers are immature green olives. At this time, it is far from the picking period in autumn and winter. Olive fruit is tender and tender in small color, and tastes sticky and astringent. There was a clever daughter-in-law, reluctant to let olive flowers rot in the ground, so she picked up a basket and went home to cook it.

In the old days, every household had a pickle jar, and there were always some pickle tails (leaves) piled on the top of the jar. So the clever wife took out these pickle scraps, washed them and chopped them up, and put them in a pig iron pot (pot) to cook with olive flowers. Her original intention is just to use the waste and keep it for later consumption. I didn't want a miracle to really happen, so olive vegetable was born.