Chinese Preserved Olive Vegetables – A Homemade Twist Using Kale and Mediterranean Olives

Описание: Learn how to make a flavour-packed Chinese preserved olive vegetables recipe, a pantry must-have with a blend of umami, savouriness, and tanginess. Perfect for adding depth to congee, fried rice, braised dishes, and stir-fries! In this recipe, we use accessible ingredients like kale and premium olives, incorporating classic Chinese methods for a unique, homemade version of this popular condiment.

Chinese preserved olive vegetables, known as gǎnlǎn cài (橄榄菜), originated in the Chaozhou and Chaoshan regions of Guangdong Province. This dish combines pickled mustard greens with Chinese olives, which are preserved together through salting and fermentation, creating a distinctive flavour profile that is both earthy and salty with a hint of umami. Traditionally, olives were brought to the Chaoshan area via trade routes and were used by locals to create long-lasting preserved vegetables. This preservation method provided a source of nutrition and flavour enhancement during times of scarcity. Over time, gǎnlǎn cài became a popular condiment and cooking ingredient across various Chinese regions, often paired with rice or used as a seasoning in stir-fried dishes for its deep, savoury taste.

Ingredients (Yields \~2 jars)
Kale: 600 g (curly or cavolo nero), stems removed
Sea Salt: \~1 tbsp, for initial curing
Nocellara Olives (pitted): 100 g
Kalamata Olives (pitted): 80 g
Vegetable Oil or Neutral High Smoke Point Oil: \~100 ml, plus more as needed
Ginger: 4 slices (optional, for infusing oil)
Garlic: 2 cloves, crushed (optional, for infusing oil)
Mirin: 1–2 tbsp (or substitute with 1 tsp sugar)
Light Soy Sauce: 1 tbsp (or to taste)
Toasted Sesame Oil: 1 tsp (optional)
Worcestershire Sauce: 1 tsp (optional, for depth)
Water or Reserved Olive Brine: 2–3 tbsp (for braising)
Extra Virgin Olive Oil: to finish

Method
1. Salt the kale. Wash the kale thoroughly, remove stems, and tear leaves into large pieces. Toss with 1 tablespoon sea salt and place a heavy object on top. Leave for 2 hours to draw out moisture.

2. Dry the kale. Lay the salted kale flat on wire racks or trays in a single layer. Dry for 24–48 hours in a low-humidity environment or use an oven on its lowest setting (\~60–70°C) until semi-dry: edges should be crisp but centres still pliable.

3. Slice the kale. Once semi-dry, cut the kale into thin strips against the grain to ensure tenderness.

4. Prepare the olives. Pit and roughly chop the Nocellara and Kalamata olives. Set aside.

5. Infuse oil (optional). In a large pan, heat \~100 ml neutral oil. Add ginger and garlic, frying gently until fragrant. Remove solids before they brown.

6. Cook the kale. Add the dried kale to the infused oil. Sauté over medium heat, stirring often to prevent burning. Cook until wilted, fragrant, and slightly crisp on the edges (8–10 minutes).

7. Add olives. Stir in the chopped olives and cook for another 5–7 minutes to evaporate moisture and meld flavours.

8. Season. Add mirin (or sugar), stirring to prevent sticking. Follow with light soy sauce, sesame oil, and Worcestershire sauce. Stir well and taste for balance.

9. Braise briefly. Add 2–3 tablespoons of water or reserved olive brine. Cover and braise on low heat for 10–15 minutes, stirring occasionally, until all liquid evaporates and the kale is tender but not mushy.

10. Finish and cool. Turn off the heat and let the mixture cool in the pan. Once cool, stir in a drizzle of extra virgin olive oil to finish.

11. Store. Transfer to sterilised jars. Store in the fridge and use within 2 weeks, or freeze in small batches for longer storage.

Serving Suggestions
Stir through steamed jasmine rice or congee
Toss with stir-fried green beans
Fold into fried rice
Serve over noodles or in wraps with tofu or minced pork

Notes
Texture is key: aim for kale that's dry but not brittle to avoid chewiness
This condiment improves with time—rest overnight before serving for best flavour
You can scale the recipe easily and freeze portions for future use

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