橄榄飘香的季节～ Flo, miss this? Fion, you?

先来一盘热腾腾的橄榄～

酱油和糖是必备的啦～

接下来是剖面不太好看的单颗照……

我真的是用汤匙扒开的，不是咬的……放心，我没有那么恶……

七粒橄榄仔……

注意：那滴不是口水，是鸡汤！

再次声明，我没有那么恶心……

真的只有七颗啊……不够啦～～

Tips on how to prepare tasty olive (Foochow style, or Sibu style, or Sarawak style, whatever you name it) :

1. Pour water into a pot containing olives. Make sure the water covers the olives. The proportion of hot water to warm water is 1:2.  It simply means one-third is hot water, two-third is warm water.
2. After 10 minutes, take out an olive and slightly press the skin. If it's soft, it's cooked; if it's hard as stone, leave them for another 5 minutes.
3. Drain the water out.
4. Sprinkle sugar generously onto the olives. Shake the pot to ensure all olives are coated with sugar.
5. Add in soy bean sauce and shake the pot once more.
6. Serve while olives are still warm

Easy, ain't? Remember the water proportion and sugar before soy-bean sauce.  Believe me, this method taught by guy who sells olives works perfectly for all black olives.