How to make olive enzyme

Olive is a kind of fruit. Most olives can be eaten directly when they are ripe or after processing. The flesh of the olive has a bitter feeling when first eaten, and it becomes a little sweet after chewing for a while. Olives also have specific therapeutic effects, and have a relatively good therapeutic effect on clearing heat and detoxification, sore throat, cough, and vomiting during pregnancy. Many people now use olives to make enzymes, which are very popular among people.

1. Pure selection: Pick the most vigorous two-pointed olives in the early morning. They are rich in water, have rich flesh, and are elegant in nature, which can give full play to the best effects of olives. 2. Pure extraction: Complete extraction fully retains the essential nutrients contained in olive fruits, without dilution or additives. 3. Pure brewing: It takes 900 days from boiling to fermentation. The wine is put into ceramic jars and hidden deep in the cellar for more than 8 times of constant temperature fermentation.

4. Pure chelation: The unique traditional fermentation chelation organic process ensures the high stability of SOD, and can also proliferate various high-quality enzyme groups, small molecules and activation, increasing the absorption and utilization rate by more than 80%. 5. Pure filling: Bottled after chelation, the bottle body is sterilized and disinfected with Taiwan edible pure rice wine above 50 degrees, and filled in a sterile room. Olive dietary therapy recipe for treating measles: 3 grams each of fresh olives and licorice. Break the olives and boil them with licorice, take once a day for 7 consecutive days. To treat abdominal distension: 30 salted olives, calcine them into charcoal, grind them into fine powder, take 5 grams each time, 3 times a day. Take ginger soup after meals, 2 to 3 days as a course of treatment.

To treat vomiting during pregnancy: Crush any amount of green olives and boil them in water. To treat poisonous mushroom poisoning: 100 grams of fresh olives, remove the pits and mash them, add a small amount of water, mix well, and squeeze out the juice to drink. For the treatment of eczema: Mash 100 grams of fresh olives, add appropriate amount of water and boil until the liquid turns green. Use sterile cotton to absorb the liquid and apply it to the affected area. To treat pharyngitis: Chew 2 olives in your mouth and slowly swallow the juice, 3 times a day. Cough: Boil 6 to 8 fresh olives in a bowl of water. Turn off the heat 10 minutes after the water boils. Children can add appropriate amount of rock sugar when drinking. Take it once in the morning and evening, and you will feel better in three to five days. For those who have bad tonsils, it is recommended to cook more at one time and drink it as water. Cold: 250 grams of olives and 500 grams of radish, decocted in water and drunk as tea, can clear the lungs and relieve throat. It is suitable for upper respiratory tract infections, influenza, acute pharyngitis, acute tonsillitis, bronchitis, etc.

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