Description
Olive, commonly referred to as jolpai in Bengali, is a small, firm green fruit that grows abundantly in Bangladesh, particularly during the autumn and early winter. While distinct from the Mediterranean olive, this South Asian variety (Elaeocarpus serratus) has a sour, tangy taste with a hint of astringency. It is typically consumed fresh with salt and chili powder as a snack, or used to make spicy pickles and chutneys. In Bengali cuisine, jolpai is also cooked in mustard-based gravies, especially with fish, to add a sour punch. Its crisp texture and refreshing acidity make it a popular seasonal treat across both urban and rural areas.
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The delivery system is only applicable for Germany
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