Less than six years ago (has it really only been six years?) I did not like olives. I always thought I should like them, since I have loved all things pickled and brined since I was an infant (not an exaggeration, there is photo evidence). But olives always just seemed to smell weird, and any time I tried to like them I found them too salty. I blame the weird, canned supermarket varieties, those round, black, non-olive entities that can be found haunting nacho platters everywhere.