Last summer, I started a list entitled Foods I Should Learn to Love. I've knocked off probably a half-dozen items since then (I am, admittedly, picky), including blueberries and jalapeños. Today, after years and years of wishing I could enjoy a good gin martini garnished with gorgonzola-stuffed olives, I declare victory. I have conquered my recalcitrant tastebuds, and have taught myself to like olives. Especially fancy olives from the Whole Foods olive bar.
At this rate, I should be able to eat onions and fennel by 2010.