I made myself enjoy olives, and my life is merrier
There’s some foods I’m happy despising – chickpeas, lentils, chickpeas, beans, eggplant, chickpeas, corn fritters, and particularly chickpeas. They started it, and I have no interest in reconciliation.
Olives, however. I’d always hated the salty and bitter little things on pizza – but when I first saw them at dinner in a more gourmet light, sitting whole and green and shining next to a warm slab of Turkish bread, I decided I wanted to like them. So I put aside all I’d learned about olives and plunged in.
Well, it turned out that having them whole and green and shining didn’t change their taste much.
Nonetheless, I was resolute. After that, I made sure I had one at every dinner they joined. People would ask “You like olives, John?” – and I’d have to reply, “Actually, no.” But I began increasing the dosage and before long I was grabbing the olive dish not out of duty, but because I actually lusted after them.
Yes, I now love them. Sometimes chilli-stuffed on a sandwich, with tinned fish like mackerel, sometimes whole and green and shining with Turkish bread and - though it took a little longer to accept - sometimes on pizza.
ARE THERE ANY FOODS YOU'VE LEARNED TO LOVE?
Let me know in the comments, and I'll tell you whether it was worth it or not...