@traveltour: Your recipe is amazing olive marmalade makes me want to eat it right now thanks for such a nice video I am also thinking of trying it at home by following your recipe
😱 The Secret Recipe for Making Juicy Olive Murabba Without Sun Drying or Refrigeration😮 by @sumaiya777 on 3Speak
Hey Food Lover Friend! Welcome to my video blog. I hope you are well and trying to live life through delicious food. Every day we feel bored with the same food. If we know new recipes, then the min...
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Mousumifol, if any kind of anything, anything, it would eat to be able to, so I'm, I'm a rossal in a water, Maropah, I'll make me, if I'm here, if I'm I've been here I've been here, but I'm at a time, see, can't you know, can't you. So, today, I've been made jolpai marraba, so, here we've been here, so, let's see how I'm, so I'm, so, first, I'm, I'm in the waterpahs'clock, so first I'm, I'm in the Foron, I've taken, shirons, and then I've gothamsla, and then half-bhanged, puyiparra, it's very much, it's very bad. So, look, so, see, the sugar, water, and, there's almost, water, so I'm, here, extra no water, also, I've done, then I'm 2-table -chamose, shop-lanka-gura, a and then, I'm just mixed, misted. So here, here, here, there's time, there's water, there's water, so here, here, actually, this moropata to make extra, no water in place. So, so, so, so, basically, sugar, then, it will be able to be water. So, I'm, uh, gase-chulay, a little, it's, it, it's just, and I'm doing it, and I try to, so, so, the tap, with, with chins, all the chins are besought. So, now, I'm, here, I'm, here, I'm, So, now, Tejpata and Daruchini, I've given, jir, bha, zirah, and faja, gura, and faja, dhondia, groua, like, perim, so I'm, so I'm very, here, I've been here, I'm very kreel, water in a lot of krear in So, the sugar, there is very much here, so you, you know what you like the misty to like to make, so I'm again again, I'm, I'm again, again, trying to, because here, here, there's sugar, the water can get it, so I'm, again, again, Dekke-de-well, because the water is so, so, look, look, how much shamak-of-day -like, the way that the water-upy, I've cut it, I've cut it in, and I've got it, it'll be it, it'll be able to drink, it'll be it, it'll be it to eat, it, it'll be to eat to eat, it, it'll be it to eat, it to eat it, so very much to eat it, so these marabba-bba, after a little time, give it, and then, and two to three days in the ross in order to eat it more, it would be very much, but as much, but as much, but as sugar-rash in the rosses, it will be as hard, and then, and the rosses will get into the water in the water, it will come in, so, has been really, so you know, if you can't be able to be able to see, and you can't be this. So, I actually, the new recipes all of all of time try to try. So, so, if you know, you know, you know, so, obviously, you know, you'll never, you'll never, you'll never, you'll ever, Shati's the fact of the way, I'm two to three days, so I'm all of them all of all of allot all of course. So, you know, I've got, thank you, thank you.
@traveltour: Your recipe is amazing olive marmalade makes me want to eat it right now thanks for such a nice video I am also thinking of trying it at home by following your recipe
@dxjihad: Wow, the olive recipe is amazing. I love olive pickle. My mother sometimes makes it for me. Showing me your olive pickle made my mouth water. Thank you for sharing such a beautiful video.
@gamingnature: Awesome! Your olive pickle processing was great.It looks quite tempting.