Methods:
One, the olives in boiling water, such as water boiling warm fire for about 2 minutes, mainly to remove the astringency of the olives;
Two, re-get water (water to diffuse through the olives), the ready licorice in the pot to cook, burn 5 minutes, and then the sugar and olives with the licorice water, turn off the fire to start the pot, poured inside the utensil, so the olives are immersed. After 10 hours, take a toothpick to try a whole, the flavor is still good, chewing in the mouth sweet but not astringent, and a little sweet and sour, can make you appetite.
Olive stew:
Guangdong people another way to eat is used to make soup, the specific operation is as follows: Materials: 100 grams of green olives, keel or 500 grams of pork ribs (materials can be determined by the person), salt.
Steps: keel first clean, cut blocks, drained, green olives clean, pat crack. (Put the olives on the board, with the back of the knife can shoot). Olives and keel bone into the soup pot, put the right amount of water, soak over the material can be. Open fire until the soup rolls, continue to roll for half a clock, and then change to a slow fire half a clock, under the salt can be.
It is advisable to soak in salt water before eating raw. Green olives can be used to stew or chopped steamed fish, can also be "honey" or "salt", the simple practice is: first of all, the raw olives washed and dried, a little pounded flat, and then with the right amount of sugar and honey marinade, or salt marinade sealed for ten days and a half months can be eaten.
Storage: green olives are afraid of moisture, storage can be placed in a rice jar, the use of rice hygroscopic effect to preserve freshness.