Out of curiosity, is it all olives? I have different feelings about green vs. black vs. kalamata, and even different feelings about the sub-varieties. I love some, tolerate others, enjoy some types in small quantities, and will absolutely avoid one of those little green ones stuffed with pimento unless it’s floating in a strong cocktail.
They all do have a similar texture and oily quality though.
Out of curiosity, is it all olives? I have different feelings about green vs. black vs. kalamata, and even different feelings about the sub-varieties. I love some, tolerate others, enjoy some types in small quantities, and will absolutely avoid one of those little green ones stuffed with pimento unless it’s floating in a strong cocktail.
They all do have a similar texture and oily quality though.
So far its been all I’ve tried. My partner likes them so they’re around fairly regularly.