Are you just talking about the cheap green pomento olives in jars suspended in brine?

Or does your aversion go through all of the greek/italian versions too?

I slot those green olives in the same “I love!” place as pickles.

Also, cant beat black olives on a pizza or Italian style (Italian sausage, meatball, cold cut) sub.

Kalamata have such a hearty umami, when I crave a Greek Salad, 90% of that is craving the Kalamatas. Castelvetrano are so buttery yet refreshing. Picholine (especially with Pomento) are such a satisfying tart salty savory fix.

I mean, if you don’t like em, you don’t like em and you can have that, but every flavor that I have ever disliked (Bananas, Brussels Sprouts, and Sushi are the big ones I remember for me) was just an invitation to “acquire the taste” and has become a flavor I savor.

I still struggle with caviar, but even still, every once in a while I just get hit with the craving.

Only food thing that I can think of that I haven’t tried in ages and I might still hate is black licorice.

I should get some black licorice and acquire that taste…