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.