Black olive

Black olive

　　Put raw black olives into hot water and blanch them for tens of minutes until their flesh becomes soft. Drain the water, then soak them in strong saltwater for three days, after which they can be served as a pickled vegetable. To make preserved olive wedges (橄榄角), cut them in half with a string, stuff them with fine salt, and pickle them. If you remove the pits, mash the flesh, and shape it into blocks or blend it into a paste, it is called olive cake (榄糕) or olive paste (榄酱). Additionally, they can also be used to extract oil.