the autumn olive is usually found wild during late summer and fall, it is very prolific. it can be very tart sometimes and “turn’s your mouth inside out.” that is why it is sometimes important to add syrups to this topping. the berry has little silver specks on it and very high in lycopine. it is found only in the wild right now so you may have to research it before you harvest it.
1 cup autumn olives, mashed
3 tablespoon agave nectar, honey, or maple syrup if you are a Vermonter like me "lol", yummy!
pick the berries
mash them with a fork or with your fingers, lol!
mix the syrup with them
makes a good topping with raw pancakes, seeds are edible