Olives from Cai Lan on Ingredients

Olives are divided into two kinds, the former has two pointed ends, the latter is round, is a long-lived plant, has been cultivated before 5,000 years AD.

Oriental olive has green and black, because the fruit is bitter, the use is not widespread, green olive chewed carefully, there is a kind of sweet taste, very unique, can be eaten raw. Black olive is steamed and soaked in brine, fermented and matured to saline. It is a porridge for poor people, and the price is low. Some people eat it and simply discard the meat and break the kernel to take olive kernels, which is one of the main ingredients for making mooncakes. The olive core is hard and used by the Teochew people to burn charcoal.

There are many examples of olives made into preserves, pickled with sugar and licorice, dried paper bags, and traded by vendors on the second and third floors, becoming a famous aircraft olive.

China's production area is not extensive, so it is rare to hear such a thing as olive oil, but it can be said that it is everywhere in the West.

It can also be produced in the desert, with the Middle East and Greece being the most abundant. All The European countries that had been conquered by the Muslims were full of olives, as in Spain. As soon as the weather is hot, the olives are planted, and the whole country grows olives, and the oil and black vinegar that are squeezed out are placed on the table, like the pepper and salt of the British and Americans, and life leaves.

In addition to squeezing oil, it is used as a snack. There are two factions, fermented and undepressed. The former is soaked in soda and salted. After all, simply soaked in brine. Because Western Olive has a strong alkaline nature, it cannot be eaten raw, otherwise it will hurt the stomach.

But it is rich in fat and vitamins and inorganic substances, indiscriminate taste can enhance appetite, good for the liver, but also can lower blood pressure sugar, very popular.

In Spain, there are yellow, green to red, black olives, added to paella, also used to make pancakes, as a salad the most examples, and sometimes boiled soup to cook meat.

Used in a cocktail, Martini adds a green olive to it. The most advanced ones are fat and large, with nuclei inside. The average bar uses only a small round grain, hollowed out in the middle, stuffed with cherries. Italians also love stuffing olives, using carrots, dipped in olive oil, and eaten with oil.

Olive trees can grow to more than twenty feet tall in the wild, and are cultivated today, all controlled at ten feet. When you see the desert, you must think of the olive tree, and the name, words and songs of "The Olive Tree" have been beautified, representing self-exile and romance.