Saturday, October 31, 2015

Olive update

The ones in grape must were an utter failure, perhaps because the grape was not already fermenting when introduced.

The ones in brine, which were cracked, had a small window of ok-ness but they got mushy and therefore bad.

The limes and thyme have a lot of murk in them, and retain some harshness. But the flavor is complex and quite interesting.

The ones in honey are quite shriveled, similar to the modern oil-cured olive. They are sweet and tasty

Probably the best are the ones in oxymeli. They have a sweetness to them, balanced with the acid of the vinegar and olive.

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