There are many ways to make green olive soup. It can usually be combined with pork ribs, keel bones, sea snails and other foods. For example, stewing it with pork ribs has the effects of promoting body fluids, quenching thirst, nourishing yin and soothing the throat.

Ingredients: 100 grams of green olives, 500 grams of main keel or pork ribs (the raw materials can be selected according to the person), and salt.

1. Clean the main keel first, cut into pieces and drain.

2. Wash the green olives and pat them into pieces. (Put the olives on the chopping board and pat them with a knife).

3. Put the olives and main keel into the hot pot, add appropriate amount of water, and soak the raw materials.

4. Use high heat until the soup boils. Keep boiling for one and a half minutes. Then change to warm fire and simmer for one and a half minutes. Add salt.

Qinglan fresh olives produced in Chaoshan area. Green olive is a unique fruit in southern my country. It can be eaten raw or processed into various preserved fruits. Green olive also has a variety of medicinal effects, such as promoting fluid production and quenching thirst, treating sore throat, detoxifying alcohol and fish toxins, treating bone worms, etc. Green olive is an evergreen tree with a long lifespan, and it can still produce high yields up to 100 years old. It does not have strict soil requirements, is more drought-tolerant and can tolerate thin ridges, and is rough and easy to manage. It is an ideal tool for transforming low-yield forests, greening barren mountains, and increasing the value creation rate of mountainous areas. Excellent fruit trees.