1. Green olives can be dried directly, but the taste is not good.

2. Green olive sun-drying method:

(1) Raw material processing: Desalination of olive embryos, because you want to highlight the flavor of licorice, do not leave too much salt during desalination, usually a little As long as it tastes salty, drain it after desalination or bake it semi-dry for later use.

(2) Preparation of licorice liquid: use 5% licorice liquid, that is, 2.5 kg of licorice for 50 kg of olive embryos, add 50 kg of water, boil to 20-25 kg of licorice liquid, filter and set aside.

(3) Other additives: Add 2% cyclamate, 0.5% citric acid, and 3% salt to the licorice liquid. After dissolving and mixing evenly, add semi-dry olive embryos, heat them together, and stir continuously. It takes 2-3 days for the olive embryo to fully absorb the liquid. Or if no other additives are added to the licorice liquid, only salt is added, and the final product only has a licorice and salty taste. This highlights the sweetness of licorice. Some methods are to wrap licorice powder in the desalted semi-finished product to make it easier.

(4) Baking: Dry at 65°C. First, the surface must be dry. Before baking, some may add a small amount of licorice powder to increase the licorice flavor and then send it to baking. Control the moisture content to about 20%.