Basic Introduction to Rong County Black Olive
The black olive is a healthy food derived from the fruit of the black olive tree. Also known as the black olive, it belongs to the olive family and is an evergreen tree. The tree has a broad crown, grows vigorously, and has a beautiful shape, making it suitable for landscaping. Olive trees have a long lifespan and strong adaptability, thriving in hilly areas, alongside roads and rivers, and are easy to manage. They bloom each spring with greenish fruits that ripen to black in autumn. A single tree can typically yield dozens of kilograms of olives, sometimes even hundreds, and the harvest period can last for over a century.
Nutritional Value
Black olives are rich in Vitamin C and calcium, with 100 grams of fresh olive flesh containing up to 204 mg of calcium, which is highly beneficial for children's bone development. They also aid digestion, quench thirst, alleviate sore throats, and treat bone splinters, among other benefits. The roots can be used medicinally, harvested year-round, sliced, and dried. They have a mild, neutral taste and are effective for relaxing muscles, improving blood circulation, dispelling wind, and reducing dampness. They are used to treat rheumatic pain, lower back and leg pain, and numbness in hands and feet. Olive leaves have a slightly bitter and astringent taste and are cool in nature. They are used to clear heat and detoxify, reduce swelling, and relieve pain. They are effective for treating colds, upper respiratory tract inflammation, pneumonia, and multiple boils.
Preparation Method
Place fresh black olives in hot water and soak them for several minutes until the flesh softens. Drain the water and then immerse them in concentrated brine. After three days, they can be used as pickled vegetables. To make olive halves, cut them into two parts with a string and stuff them with fine salt for pickling. If you remove the pits and mash them into a paste or form them into blocks, the result is called olive cake and olive sauce.