How to do fresh olives

Fresh olives can be eaten directly raw, pickled green olives, soup, boiled water to drink.

1, eat directly raw

Wash fresh green olives and soak in salt water can be eaten directly. Eat the first bite of the flavor will be more sour, bitter, but after chewing the flavor will turn sweet, and the more you chew the sweeter, full of mouth, aftertaste.

Pickled olives

2, pickled green olives

Wash the fresh green olives, pat them flat with a knife, put them in a container, add the right amount of salt and shake them well, and let them sit for 1~2 hours before you can eat them.

3, soup

Besides raw food, Chaoshan people like to use green olives with pig lungs, vermicelli, bones, etc. to make soup. The taste of the soup is sweet, which can open the stomach and moisten the throat, dispel phlegm and relieve cough. There are many other folk therapeutic prescriptions about olives, such as stewed pork belly with olives, green dragon and white tiger soup (green olives + white radish + lean pork), stewed abalone with green olives and so on.

4, boiled water to drink

Fresh green olives cleaned, patted flat with a knife, put into the pot with the right amount of water, high heat to cook for more than 20 minutes, switch to a small fire simmer for 10 minutes can be out of the pot. If you don't like the original flavor, you can put some old rock sugar and drink it after it cools down.

Adding a practice,

made into cold fruit?

Raw materials: olives, licorice (10 grams), sugar Method: First, cook the olives inside the boiling water, wait for the water to boil warm fire for about 2 minutes, mainly to remove the astringent taste of olives; Second, re-get the water (the water should be diffused over the olives), put the prepared licorice in the pot to boil, boil for 5 minutes, and then put the sugar and olives with the licorice water, turn off the fire to start the pot, poured it in the vessel, let the olives soak. After 10 hours, take a toothpick and try a whole one, the flavor is still good, chewing in the mouth sweet but not astringent, and a little sweet and sour.

The way to make sweet olives from freshly picked green olives is as follows:

1, pick fresh olives. The olives for pickling can be picked differently from the oil olives, not with a stick, but by hand, one by one.

2. Wash the olives with water, and put the cleaned olives into a sealable container. Use a special bucket for pickled olives, the outside is a plastic shell, inside is a glass bottle, inside and outside the two layers can be removed. Of course, there is no such special bucket, you can also use the existing bottles and jars, clean on the line, preferably transparent, in order to later observe the progress of the marinade.

3, olives directly eaten raw is with a bitter flavor. In order to quickly remove the bitterness and soften the olives, must be injected into the water in a certain proportion of soda ash, commonly known as soda. Proportion and the weight of the olives, the amount of water have a relationship, depending on the specific instructions for the use of soda products. Soda dissolved in water will produce a lot of heat, be careful not to burn yourself.

4, the diluted soda water poured into the container containing the olives, slightly stirred, covered, and waited at least one night. The next day, when the olives have softened, panned off the soda water, with water and then panned a few times, until the water is clear, and again sealed with the lid.

5, in the next half a month time, insist on changing the water once a day, until the soaking water is no longer turbid, you can enter the seasoning marinade. Appropriate amount of salt, a handful of thyme and dry fennel, a few leaves, a head of garlic and a few pieces of orange peel, stir and seal, quietly waiting for the spices to taste, marinate for about a week you can become sweet to eat it.