Originally Posted by LapLap

Perhaps the black ones. My 9 year old has only just started liking olives, but she hasn't developed a taste for the manzanilla green type yet.

Trying to put my finger on it, it may well be the idea of a "unolivey" olive that puts me off, with the taste and sharpness leeched out of them during the cooking process. Am happy to have them uncooked, in all their glory, on the side but am just not too keen on odd Mediterranean "fusion" tastes, when you're not committed to a certain region or country (in this case Italy) it can all go wrong very quickly. Here's an example of unfettered and uninformed fusion (in Spanish but the photos say everything)
https://elcomidista.elpais.com/elcom...37965.amp.html