Olive vinegar recipe

Pickling olives in vinegar is also a common practice. The nutritional value of olive vinegar is quite good. Olives are rich in vitamin C, which has a good health-care effect. Adding an appropriate amount of rock sugar will make it taste good. It has a good health-care effect and can also promote digestion. It is also very effective in regulating the stomach. The method of making olive vinegar is very simple. Let's learn how to make it.

Olive vinegar recipe

Ingredients: 500g sandalwood olives, 150g rice vinegar, 250g rock sugar Container: clean, oil-free, sealed glass bottle Method: 1. Rinse the sandalwood olives, put them in clean water, add a spoonful of baking soda, and soak for half an hour; 2. Weigh the rock sugar at this time; 3. Rinse a clean large glass bottle with boiling water and wait for it to dry; 4. After washing the olives, use a knife to cut off the black spots at the tail; (especially fresh olives do not need to be processed) 5. Use the back of a knife to break the rock sugar into smaller pieces so that it is easier to melt when soaking;

6. Place the processed olives in the sun to dry out the moisture thoroughly, otherwise white mold spots will easily appear during the brewing process; 7. Prepare the white vinegar brewed from pure grains at this time, and put the dried olives into a glass bottle; 8. Pour 150 grams of white vinegar into a measuring cup; 9. Put a layer of rock sugar and a layer of olives into the glass bottle until it is two-thirds full, then pour in all the white vinegar; 10. Seal the bottle mouth with plastic wrap; 11. Cover the lid and store in a cool place for 2-3 months. When opened, the golden amber olive vinegar and the olives without any astringency can be eaten, which is very tempting.

Nutritional value of olives

Olives are rich in calcium and vitamin C. Our country is the country with the largest olive cultivation in the world. It is mainly distributed in Fujian and Guangdong (mostly black olives), followed by Guangxi and Taiwan, as well as Sichuan, Yunnan and southern Zhejiang. Countries in the world that cultivate olives include Vietnam, Thailand, Laos, Myanmar, the Philippines, India and Malaysia.

Green olive medicinal sandalwood is rich in nutrients. The pulp contains protein, carbohydrates, fat, vitamin C, and minerals such as calcium, phosphorus, and iron. The vitamin C content is 10 times that of apples and 5 times that of pears and peaches. It is also high in calcium and is easily absorbed by the human body. Traditional Chinese medicine believes that olives are sweet, sour and flat in nature, and enter the spleen, stomach and lung meridians. They have the functions of clearing away heat and detoxifying, relieving sore throat and resolving phlegm, promoting fluid production and quenching thirst, treating pharyngitis, throat discomfort, relieving restlessness and sobering up, and removing thorns and fishbone stuck. In winter and spring, chewing 2 to 3 fresh olives a day can prevent upper respiratory tract infections. If children eat it regularly, it will be beneficial to their bone development.

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