Prepare fresh olives, dry them after cleaning, then put cold salted boiled water in the bottle, then add olives, the salt water should submerge olives for 3 to 4 cm, and then seal the bottle mouth, which can be eaten in about a week.

Related instructions

Olive is rich in nutrition, and its pulp contains protein, carbohydrate, fat, vitamin C, calcium, phosphorus, iron and other minerals. The content of vitamin C is 10 times that of apple and 5 times that of pear and peach, and the calcium content is also high, which is easy to be absorbed by human body, especially suitable for women and children. In winter and spring, chewing two or three fresh olives every day can prevent upper respiratory tract infection, so the people have the reputation of "winter and spring olives competing with ginseng".

Research data at home and abroad show that olive fruit also contains scopoletin, scopoletin, (e)-3,3-dihydroxy-4,4-dimethoxystilbene, gallic acid, gallic acid, brevifolin, hyperoside and some triterpenoids, volatile oil and flavonoids.