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Questions to the olive-haters in the crowd: Which type of olives turned you off to them? The canned ones that are basically salt with a touch of olive flavoring? Real olives (fresh, with pits and such)? If they were real olives, were they green or black? And who made them for you, an Italian, a Greek ar a Middle-Easterner, because the different seasonings and marinades definitely effect the flavor a lot. I personally prefer them fresh, right off of the tree, and I like the black better than the green. Canned are better for cooking, though, because the taste isn't so over-powering.
Warning: tasteless olive humor coming up. Scroll past quickly to avoid
I like my olives as I like my men: Young, black, and hanging in the trees.
End tasteless humor zone. It is now safe for the young, the weak, the sick, and the liberals to read on.
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The individual has always had to struggle to keep from being overwhelmed by the tribe. If you try it, you will be lonely often, and sometimes frightened. But no price is too high to pay for the privilege of owning yourself.
---Friedrich Nietzsche
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