Olives.
We have a property deep in olive growing territory in Andalusia in Spain, so you get a handful with everything you eat or drink.
I hated them at first but have grown to love the green ones. Thankfully they rarely offer you Black ones.
I prefer them quite pickled but Mrs B prefers them very green. We are like Mr & Mrs Spratt.
I recently also discovered the delights of very expensive cured Ham - Jamon. Oh my lord, it's fantastic.
I'm the same. Holidays in Greece introduced me to olives....meh...eughhhh,....ooh maybe....and I've got to the stage where I could happily eat a tub of them from Aldi. Every holiday now I pile on the olives on a starter salad...especially the black ones
. Working in Cyprus I'd often get their bread with olives inside...no idea what it was called.
The jamon story reminds me...
I was working near Castellon and ventured into a mountainside restaurant who clearly weren't used to English speakers ...and I not used to Spanish menus.
I scanned and could only recognise jamon...'por favor' I asked as I pointed to the menu. The waitress asked something I didn't understand..I apologised and smiled and shrugged my shoulders. I'll get something with it I thought, potatoes, fries, bread maybe...no, just a plate of different, probably local, cured ham.
Oh well....I left hungry