The main raw material of olives is mustard greens, and the young leaves of mustards can be made into the main raw materials of olives.

In addition to mustard greens, the main raw materials of olives include water, salt, sugar, etc. These materials can be used to pickle delicious olives. There are several main steps to make mustard greens into olives. First, cut the mustard greens into long strips, blanch them, drain them and set aside. Wash the olives, put them in a pot, add water and boil until they boil, remove them and drain them. spare.

Olive vegetables are also a special variety of pickles in Chaoshan area, and are an important part of Chaoshan food culture. Chaoshan olive vegetable production techniques have a long history and are widely spread in Longhu District, Chenghai District and surrounding villages and towns of Shantou City.

Mustard is distributed throughout the country. It is a specialty vegetable of China and is rarely cultivated in European and American countries. Mustard has strong adaptability, likes coolness and moisture, avoids heat and drought, and is slightly tolerant of frost. Generally, mustard is not strict with temperature requirements for leaf mustard.

Among the leaf mustard varieties, the heat-tolerant varieties are fed by young plants. They have a short growth period and use the direct seeding method, while the heat-resistant and late-maturing varieties use transplant seedlings.

Origin of the dish:

"Chenghai County Chronicles" written by Jiaqing of the Qing Dynasty recorded: "Mustard greens, also known as large vegetables, are widely planted in the fields after the autumn harvest in this county. After harvesting, they are salted and taste delicious. In the mid-Qing Dynasty, the craftsmen of Chenghai used local olives and salted mustard to cook black olive vegetables, which were appetizing and aided in digestion. Workshops such as Qianheng Vegetable Gallery, Tiansheng Vegetable Gallery and Shunchang Taicai Gallery show the popularity of olive vegetable production.

Annual herb, 30-150 cm tall, often hairless, sometimes young stems and leaves have stinging hairs, with pink frost and spicy taste; stems are erect and branched.

The basal leaves are broadly ovate to obovate, 15-35 cm long, with a rounded apex and a wedge-shaped base. The large head is pinnately split, with 2-3 pairs of lobes, or not split, and the edges are notched or serrated. .