chinese preserved olives

on September 24 | in Uncategorized | by | with No Comments

5 thoughts on “ Chinese Olive Fried Rice (橄榄菜炒饭) ” Helen @ Scrummy Lane June 1, 2016 at 12:32 pm.

hi there. I am sure you will love them. Wowzers! Despite the initial ick-factor, they can be pretty good (except for the crabs… those are not my favorite… I have a texture issue with them). Olives of all kinds! My pack lists ingredients as: green olive, sugar, salt, citric acid, and bitter spices (probably anise). What disturbs me though, is the picture of a spanking new lab with people in lab coats on the back of the pack.

Close the jar and set it aside for 4 days or more. Um Elias, a seasoned farmer from the Chouf mountains, told me I could pick them early and pickle them; after trying hers, I decided to follow suit. Join the discussion today.
Add enough sugar to anything and you’ve made candy, right? What a wonderful opportunity you have there, Joumana! Makes for a beautiful jar of preserves, that's for sure! If needed use a small clean and dry saucer to weight the limes down so that they stay submerged. 2.

Just be reminded that the limes will let off a wee bit of gas as they are preserved so either your jar needs to be not so tight or you need to open the jar lid every couple of days to let the gas out. We decided to go with a very simple brine for our preserves. My fridge is always stocked up with olives from all over.

Just a sore throat, no runny nose or coughing.

you’re so lucky to have an olive tree to pick! I have been considering what to do with the olives in the garden here in the south of France, but wanted something a bit less time-consuming. Not Helpful 9 Helpful 37.

This is serious childhood throwback for me, and was a staple in my house growing up, I have a memory of my mother cracking the olives brine them in salt bath to remove some of the bitterns, then serves them by adding pomegranate molasses, pepper paste, and olive oil, it is my favorite. I tried some homeopathic meds on her, the kind that works wonders for our usual colds, but it didn't help that much. Sadly its going to be bottled variety for me. A sore throat is no fun.

Powered by, I decided we needed to have our own supply of these.

It must be great to be able to pick and preserve fresh olives.

The limes needed to get a serious sun tan so we, living in a Hong Kong house which means no balcony or garden, decided to just put the limes next to the window to get the best of whatever summer sun it could get.

Add in ice if using and fill up with the 7up.

Slice in half. It would just taste different and perhaps not have the same effect on coughs. Yes No. Thanks for the recipe. They soaked in brine for about 4 months. What is the best way to store harvested olives until I have enough to cure a batch?

I changed the water once a week but guess what? My little girl doesn't get sick that often, thank goodness, but when she does she's as grumpy as a wee bear bumped out of hibernation. Taste of Beirut started as a blog in 2009 and its main purpose was to share my beloved Lebanese heritage with the world through recipes, anecdotes, and cultural tidbits.

Wow, how cool is this.

Will have to try this. Needed that too. Nice! Wow, thank you so much Joumana!

I’ve never preserved or used fresh olives before, and I am starting to see them in the markets here. Enjoy!

Yes if you like but fermentation will likely take longer.

” Just look at the light on the olive trees… sparkling like a diamond; it is pink, it is blue; and the sky playing through it.

They sell olives straight from trees here at the market sometimes and I have always wanted to make my own. This sounds and looks fabulous….if only I had an olive tree , I too adore olives. These sound like nothing we can buy in a store.

Steam for 8 mins over high heat, take out, pour some hot oil on the fish, season with a little bit light soy sauce.

Love this.

The limes, as you can see, were completely transformed inside and out in texture. I am a frequent visitor of the olive bar at my local WholeFoods store. Um Elias, a seasoned farmer from the Chouf mountains, told me I could pick them early and pickle them; after trying hers, I decided to follow suit. Soak the Chinese preserved olives in cold water for about 5 mins. Creep along with her below, and read all her mission reports here.