I cook with olives but it's more of a stir in at the last moment type of cooking, or a quick pan gravy made with wine, shallots and tapenade. Pressure cooking a stew with olives that takes all the flavour out of an olive sounds yucky.
I’m guessing it’s a texture thing. I do struggle to imagine what pressure cooked olives will add to a dish already infused with Arbequina or Picual olive oil, but I get the value of olives in puttanesca pasta with no problem. Still, I’m certain a pressure cooked olive still tastes OK, just muted.
I think my resistance to stewing olives is similar to my reluctance to dunking delightfully crisp cookies into warm drinks. Just like I feel sad when I sacrifice some crackling tempura by adding it into a bowl of udon or soba (the noodles and broth benefit from the added oil, but the cost, oh the cost
)