Every few years I will be at the market with a lot of the most beautiful olives and I am tempted …
… To buy them all. I love how colorful they are, how diverse their textures are, how elegant they look when served with a piece of parma or spicy walnuts. The only problem? I hate them. Not that I’m a fan of Kalamatas, but neither am Castelvetranos. Or that I like oil-dried, but not stuffed with allspice. I do not like any From them. And this is not the situation of picky eaters either. Every year I’ll try to bite the bonafides – as if I’m not biting – to see if I’ve outgrown my aversion and each time I’m reminded of how fast I’d like to run in the opposite direction from Puttanesca.
I’m not proud of this! But I take comfort in the fact that other people who write about food also cultivate unexpected aversion. Ina Garten famously despises cilantro, and Ruth Reichl shuns honey.
What about you? Do you have aversion to food that might surprise people?
(Photo by Pixel Stories / Stocksy.)