Olive is the panicum miliaceum of Cruciferae.

Olive is a dish made of mustard, olives and other seasonings, which has a salty flavor and is a local dish in Guangxi. Among them, mustard belongs to panicum miliaceum. When planting, seeds should be evenly sown in the soil and watered, and nitrogen fertilizer should be provided for the mustard after germination.

Olive is mustard. It is an annual herb with a plant height of about 3-15 cm. The whole plant is hairless. Its basal leaves are broadly oval and about 2 cm long. Its racemes are terminal, its flowers are yellow and its seeds are spherical. Olive vegetable is also a special variety of pickles in Chaoshan area, which is an important part of Chaoshan food culture. The production technology of Chaoshan olive vegetable has a long history and is widely spread in longhu district, Chenghai District and surrounding villages and towns.

Introduction of Olive Cuisine

kaleborecole is a flavor dish in Chaoshan area of Guangdong Province, belonging to Chaozhou cuisine in Cantonese cuisine. Take the taste of olive glycol and fry the plump leaves of mustard. Olive food is appetizing and digestion-promoting, which helps digestion and increases appetite. The production technology of olive vegetables can be traced back to the Song and Ming Dynasties. After processing, it has the characteristics of "clear, fresh, cool, tender and smooth". It is rich in precious nutrients of olive oil, vitamins, calcium and iodine necessary for human body, and also contains many trace elements such as iron, zinc and magnesium.

Qing Jiaqing's Chenghai County Records records: "Mustard, also known as a big dish, is planted in many fields in this county after the autumn harvest. After the harvest, it is salted and tastes delicious. The skillful women in Chenghai use the local olive and salted mustard to make olive vegetables, which can stimulate appetite and help digestion."