I got these olives after a very urban foraging session in Linz.
One part was fermented with 2% salt under vacuum for two weeks, the other part is still maturing in 40% brine before finally being allowed to move to its final resting place of canola oil with herbs and spices, specifically laurel, thyme and garlic.
I am far from happy with each of my experiments, but in the case of fermented sloes, this is definitely the case.
The taste is almost a touch more complex than the Mediterranean original and as someone who is forced to regionality qua conceptum, today I am a really happy man.
