广东
一颗青榄，一纸侨情，是《给阿嬷的情书》里跨越山海的乡愁信物。初尝青涩，久嚼回甘，藏着中国人的岁月韧性。
一枚青果，承侨批文脉，载岭南温情。羊城晚报大美岭南融媒体工作室上新“岭南礼物”，诉说跨越山海的东方情谊。
橄榄·先涩后甘
Chinese Olive · First Astringent, Then Sweet
产地：广东潮汕地区
Origin: Chaoshan region, Guangdong
【诗词】
宋・苏轼《橄榄》
纷纷青子落红盐，正味森森苦且严。
待得微甘回齿颊，已输崖蜜十分甜。
[Poem]
Su Shi, Song Dynasty, "The Olive":
Green olives fall in clusters, touched by red salt; their true flavor is stern and bitter. By the time a faint sweetness returns to the teeth and cheeks, it has already lost to cliff-honey’s tenfold sweetness.
【时令】
青榄初秋成熟采收，乌榄深秋至初冬上市；经古法盐渍、腌制加工后可全年存食，为潮汕日常佐茶配粥的常备风物。
[Season]
Green olives ripen and are picked in early autumn, and black olives come to market from late autumn to early winter. Preserved by the traditional methods of salting and pickling, they can be kept and eaten year-round, a daily staple in Chaoshan to accompany tea and congee.
【风物志】
岭南传统名果，潮汕饮食文化标志性风物，以潮阳三捻橄榄、普宁青榄、潮南乌榄为核心代表。鲜果先苦后甘、回味悠长，鲜食可佐工夫茶，亦可加工为甘草橄榄、盐渍乌榄、橄榄菜等经典潮汕食味。
[Notes]
A famed traditional Lingnan fruit and an iconic product of Chaoshan food culture, represented chiefly by the Sannian olive of Chaoyang, the green olive of Puning and the black olive of Chaonan. The fresh fruit is bitter at first and sweet afterward, with a long lingering taste; it can be eaten fresh with gongfu tea or processed into licorice olives, salted black olives and olive-vegetable preserve, classic Chaoshan flavors.
潮安区融媒体中心
本期编辑：蔡晓琳
执行编辑：郑荣
编 审：刘俊雄
来 源：羊城晚报大美岭南融媒体工作室
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