Name: Olives

Main Ingredients: mustard, olives, cooking oil (oil food)

Restrictions: soy sauce, salt

Method: Rinse the raw materials, frying in a large pot for about 10 hours, and then add the ingredients, that is, olive dishes.

Features: flavor mellow, delicious

Nutritional value: rich in chlorophyll and essential calcium (calcium food), iodine, but also contains iron, zinc, magnesium and other trace elements

Olive Vegetable pigments color colorful, rich oil aroma, tasty and enticing and become the Chaoshanese people's daily home of the small dishes of the cuisine. It is famous all over the world.

Olives and salted mustard leaves (commonly known as pickled mustard leaves), refined cooking made of olive dishes, eaten to appetizing digestion, help digestion (digestion food), enhance appetite. Chenghai olive dish traditional production process is: the olive clean, rinsed with water maceration, filtering the acidic water; and then select the salted pickled vegetables, chopped with a knife, the olive and mustard leaves into the iron (iron food) pot, add peanut oil and the right amount of salt, to the fire cooking to the nearly cooked when, will have been chopped up red pepper, garlic, sesame seeds, peanut kernels, and other auxiliary materials to join the mix evenly, and then cook for five minutes after that is complete.

The olive dish is unique to the Chaoshan region, taking the sweet taste of olives, mustard greens, rich leaves fried into its exquisite production technology can be traced back to the Song and Ming dynasties, after processing and production with "clear, fresh, crisp, tender, smooth" and other characteristics, can be said to be famous in the Chaoshan cuisine in a miraculous ballet.

The olive dish production method is delicate, subject to eight procedures: the first choice of green and moist fresh olives, to remove the bitterness, and then repeated frying with fragrant peanut oil and salt, to take the flavor of the aroma, leaving its precious olive oil, add selected mustard leaves, and control different fire, slowly stirring with the olive juice, oil gradually seeped into it, so that it is gradually black and glossy. After more than ten hours of frying over a gentle fire, with spices, the olive dish is made smooth and refreshing. The next carpet to taste, tongue and intestines Fang Yeol, chewing, leaving the fragrance of teeth and cheeks, not a "return to the horse's hooves on the return of the flowers" flavor. And olive dishes are rich in olive oil precious nutrients and a variety of vitamins (vitamins food), the birth of the spleen, promote digestion, for the Chaoshan pickles of natural green health (health food) food.