Olives do not belong to the hairy things.

Olive greens, flat, sweet, sour and astringent flavor. It belongs to the lung and stomach meridian. It is used to clear heat, benefit the pharynx, promote the production of fluids, and detoxify the body. Used for sore throat, cough, thirst, fish and crab poisoning.

Olives are rich in olive oil and a variety of valuable nutrients and vitamins and essential calcium, iodine, also contains iron, zinc, magnesium and other trace elements. Nutritionists believe that olives are both vegetables and fruits, high nutritional value. Olives contain 67% water, 23% oil, 5% protein and 1% of calcium, iron, phosphorus and other minerals, but also contains vitamin A, vitamin D, vitamin K and vitamin E and other vitamins.

Consumption of people: the general population can be eaten, young children under 2 years of age should not eat.? It tastes excellent with a bowl of sweet white porridge.

Expanded Information

The olive groceries production process can be traced back to the Song and Ming Dynasties, and after processing the production of "clear, fresh, crisp, tender, smooth" and other characteristics.

Every summer, after the raging typhoon, the olive grove will always fall on the ground of olive flowers. Olive blossom is not yet ripe green olives, this time from the autumn and winter picking period is still far away, the olive fruit is small color green meat tender kernel child, eat sticky taste astringent.

There is a clever daughter-in-law, do not want to let the olive blossom in the ground to rot, picked up a basket home to boil. Because in the old days every family had a pickle urn, urn head (above) always piled up some pickle tail (leaves), the clever daughter-in-law will also take out these pickle scraps washed and chopped, put into the pig iron tripod (pot) and olive flowers with cooking. Her intention was just to utilize the waste and save it for later consumption. I don't want the miracle really happened, the olive dish was born.

Baidu Encyclopedia - Olive Roots