My least favourite food

by Emily Davies

When I was 10 years old, I could’ve written a storybook full of foods that I disliked. I grew up as an extremely picky eater, choosing to have only chicken fingers and fries whenever my family went out to eat. Thank goodness my taste buds have matured. As for the rest of my personality…well, wisdom comes with age right?

Okay, at twenty, what is my least favourite food? Well, there aren’t many that I dislike. I’ve done a complete 360 with my palate. I’ll always go for a plate full of veggies over something fried and fatty. But, to single out one food, it’s olives. When I walk by the olives in the grocery store, I begin to gag. “Please cover those olives, it smells like they’ve gone rancid.” And the taste, well I consider it to be like salty grapes. (Needless to say, not my cup of tea.) Many people love the flavour of olives, me on the other hand, has yet to develop that “acquired, matured” taste. I guess I’m not cut out to be in a James Bond movie sipping an olive martini.

My least favourite food (2)
Who cares how cool it looks: no, thank you

Don’t get me wrong, I’ve tried to find a love (or at least an appreciation) for the fruit. (Yes, technically it’s a fruit.) Olive oil is one of my favourite oils to use. It is a heart-healthy monounsaturated fat and I love to dip my bread in it with a little bit of rock salt. Another variation I don’t mind is a vegan tapenade. I use this as a delicious spread on my paninis. It’s particularly delicious if you add in some roasted vegetables. As for olives on their own, I still can’t eat them with pleasure. Maybe in time once I reach that point of wisdom that you get when your older the olive obsession will come. But until then, I’ll stick with olive oil and homemade tapenade—not shaken or stirred, only blended. As for all the olive lovers out there, I’m sorry if I have offended you and I respect your matured taste buds.

 

Simple Vegan Black Olive Tapenade

1 garlic clove

½ nori sheet (dried seaweed)

1 cup black olives

2 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tbsp dried parsley or 2 tbsp fresh parsley

½ tsp ground black pepper

salt to taste

  1. In a food processor or blender, blend all the ingredients together. If you want the tapenade to be chunky, only blend for a little bit (20 seconds) and if you’d like it to be more of a smooth paste, blend longer (45 seconds).
  2. Serve on bread or on pasta.