A green fruit with two tips
The skin is crispy and delicious
It was a bit bitter at first
Slowly, the aftertaste is sweet
This is the olive
I believe that many Binyang people have eaten when they were young
I don't know if you remember that smell
Golden Autumn October
Olive fragrance
It's the olive harvest season again
In Binyang Zhonghua and Guli these two towns
Some of the masses have olive trees planted in their homes
The olives ripen and bear fruit and press the branches
olive
They usually grow taller
The fruit olives are then hung high on the tree
So when it is time to pick olives
People often use tools such as sticks and bamboo branches
The olives are "beaten" off the tree by tapping
After the olives are picked
The masses will take it and process it
Previously mashed olives were made
One person is responsible for stepping on the mortar
One person is responsible for the filler
Constantly turning and adding ingredients
After some hard work
The olives are mashed
Most of them are now processed with automatic olive mashing machines
Machines replace labor
Not only does it save stamina
Reduced machining time
The quantity and quality of processing has also been greatly improved
There are two or three small shops that process olives on Gu spicy street
It is understood
Every year to the season when olives are on the market
Many people bring fresh olives for processing
Combine fresh olives with
Salt, garlic, chili pepper and ginger are mixed
Put it in a stone bowl and beat it electrically to make it
The aroma of the mashed olives is overflowing
Look at all drooling
Mashed olives are a specialty of Chinese and ancient spicy towns
You can eat it fresh
It can also be dried in the sun
Or as an appetizer
Or used to stew fish and meat
The taste is quite unique
Olives are delicious and sweet aftertaste
This sour mixed taste
Round and slippery fruit
It was the taste of hometown in memory
It is a childhood imprint of childhood,
It's already in the heart
Nostalgic imprints in the depths of memory
Lingering for a long time
Reporter: Pan Hongcen Huang Jinhao
Editor: Lao Ying Editor:Pan Hongcen
Editor: Luo Guiyuan Producer: Nong Yun
Produced by Binyang Rong Media Center
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