Can be eaten raw.

Green olives can be eaten raw or macerated, and should be soaked in salt water before eating. Green olives can be used in stews or chopped and steamed, or "honeyed" or "salted".

Olives are sweet, astringent, acidic, flat, into the lung, stomach. It contains protein, fat, carbohydrates, calcium, phosphorus, iron, vitamins, etc., can produce fluids, pharyngeal, detoxification. In addition olives can also be detoxified puffer fish poison and wine poison.

Tang Dynasty Chen Zangqi "Herbal Gleanings" had olive "its wood main treatment of fish poisoning, this wood for oars, dialing the water, fish are floating" records; Song "Kai Bao Materia Medica" also said, olive "raw food, boiled and drink and eliminating alcohol, to solve the poison of puffer fish.

People who accidentally eat this fish liver who is lost, can be boiled juice served will be solved." Southern China coastal fishermen, to this day, when cooking puffer fish, often put a few olives in the pot.

Green olives taste sweet, astringent, acid, flat, to the lungs, stomach meridian, with lungs and pharynx, thirst, detoxification effect, "Rihuazi Materia Medica" records, green olives have appetizing, gas diarrhea effect. Fujian folk commonly used salt salted olives stewed lean meat treatment of sore throat, cough and other conditions.

Green olives have many convenient therapeutic methods. Such as sore throat when containing some green olives, and chewing juice to swallow, can make the throat refreshing. Green olives are washed, boiled with water to drink, with heat to stop diarrhea, yin and fluid efficacy, suitable for in the autumn season or summer and autumn, diarrhea accompanied by fever and thirst, yellow urine, yellow tongue and other symptoms of the crowd to take.

?

People's Daily Online - Autumn nourishes yin, green olive stew

Baidu Encyclopedia - Green Olive