How to pickle salted olives

Prepare fresh olives, wash them, dry them, then put cold salt and boiled water in the bottle, then add olives. The salt water will submerge the olives for 3 to 4 cm, then seal the bottle mouth and you can eat them in a week or so.

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Olives are rich in nutrition. Its pulp contains protein, carbohydrates, fat, vitamin C and minerals such as calcium, phosphorus and iron. The content of vitamin C is 10 times that of apple and 5 times that of pear and peach. Moreover, it contains high calcium, is easily absorbed by human body, and is especially suitable for women and children. Chewing two or three fresh olives every day in winter and spring can prevent upper respiratory tract infection, so the people have the reputation of "Olives compete for ginseng in winter and spring".

Research data at home and abroad show that olive fruit also contains scopoletin, scopoletin, (e)-3,3-dihydroxy-4,4-dimethoxystilbene, gallic acid, gallic acid, brevifolin, hyperoside and some triterpenes, volatile oil and flavonoids.