Olives are arbour plants of the genus olivaceous. It can reach 35 meters in height and 150 centimetres in diameter at breast height.
Oval to fusiform, yellowish-green at maturity. Exocarp thick, hardcore, two ends pointed, coarsely nuclear surface. Flowering April to May, fruit October to December mature.
Olive is native to Asia, China, Japan, the Malay Peninsula, and other areas cultivated. Wild in the gully and hillside forest below 1300 meters above sea level, or cultivated in the yard.
Olive is a good windproof tree and street tree. Wood can be used for shipbuilding, sleepers, furniture, farm tools, and building materials. Fruit can be eaten raw or stained, and can be medicinal. Olive pits can be carved or used for medicinal purposes.
The fruit of the olive tastes sour and sweet, kind of like fruit. There are also some benefits you might not think about:
1. Detoxify. Olive fruit has detoxification and detoxification properties. Olive fruit is rich in tannic acid and aromatic alcohol, which can promote the breakdown of various toxins in the body. And speed up human metabolism, can promote human endotoxin with body metabolism excretion.
2. Calm your mind. Olive fruit has a calming and calming effect. Olive fruit contains a variety of nutrients that can directly act on the central nervous system. It nourishes neurons and allows them to relax deeply. Long-term in a state of intense work is prone to anxiety and irritability, then eating more olive fruit can make the mood better.
3. Produce fluids to quench thirst. Olive fruit contains fruit acid, water, and a variety of nutrients beneficial to the human body, with the effect of thirst. Can promote saliva secretion, and relieve the symptoms of dry mouth. Eating more olive fruit in hot summer can also clear heat and detoxify, and prevent heat stroke.
Normally, when we eat olives, we don't eat them directly. Because it doesn't have a long shelf life, it doesn't stay fresh for a long time. This is where the olives need to be cured. This step will both make the olives last longer and make them taste better.
Main material
olive
salt
water
1. Wash the olives in water and soak them in lightly salted water for 10 minutes.
2. Take the olives out, dry the surface and leave them in the sun for four hours.
3. Prepare salt and water in a ratio of one to four.
4. Boil the salted water until the salt is completely melted. Cool the brine and set it aside.
5. Disinfect the container used to hold the olives.
6. Put the sun-dried olives in a container and pour in the salted water. When the brine is over the olives, cover, and seal.
7. Marinate for a week before serving.
8. After two weeks of curing, the olives will lose their natural colour so that they will last longer.
9. Be sure to use a dry and clean spoon every time you remove the olives.
