What are the eating methods and functions of green olives?

How to eat: soak in salt water before eating raw food. Olives can be used for stewing soup or chopping steamed fish, or "honey-stained" or "salted". The simple method is: first wash and dry raw olives, slightly beat them, then marinate them with proper amount of sugar and honey, or seal them with salt for ten and a half months before eating.

Function: Olive is sweet, astringent and sour, and enters lung and stomach meridians. Has the effects of clearing away lung heat, relieving sore throat, promoting fluid production, quenching thirst, and removing toxic substances. Clinically, it is widely used to treat sore throat, polydipsia, cough and vomiting blood, and relieve tetrodotoxin and alcoholism. "Rihuazi Materia Medica" records that green olive has the effects of appetizing, regulating qi and stopping diarrhea. Fujian people often stew lean meat with salted olives to treat sore throat and cough.

Extended data

nutritive value

Olive is rich in 18 kinds of amino acids, calcium, iron, ascorbic acid and other nutrients and trace elements needed by human body, and the kernel contains 58. 1% of oil, which has the effects of reducing blood fat, promoting digestion, promoting fluid production and detoxification, invigorating stomach, sobering up and losing weight, and promoting children's bone development, especially for throat diseases.

Li Shizhen recorded olives in Compendium of Materia Medica: "Olives can produce fluid to quench thirst, cure sore throat, and chewing throat juice can relieve all crab poison."

Baidu encyclopedia-green olives

People's Health Network-beginning of autumn Ziyin Qinggan Duntang