Prepared via a simple process of pouring boiling water over fresh-picked autumn olive blooms, allowing them to steep to room temperature, straining out the blooms and particulate (a coffee filter works for this purpose), then heating to a very low simmer and holding that simmer until the desired intensity of fragrance is achieved.
- Scent: Cloyingly sweet with a faint vegetal undertone. Requires substantial concentration for small amounts (~1 tsp.) to carry a perceptible scent.
- Color: Ranging from golden to honeyed in relation to concentration and quantity.
- Taste: Raw squash.