The Science Behind Our Aversion to Bitterness
Our dislike for bitter tastes is not just a personal quirk; it's a deep-seated survival mechanism. From an evolutionary standpoint, the perception of bitterness served as a warning sign, indicating that a food might be toxic or poisonous. Raw, uncooked olives, for instance, are inedibly bitter due to a phenolic compound called oleuropein. While the curing process reduces this intensity, some of the bitterness remains, and for many people, especially children, this triggers an innate rejection response that can last well into adulthood.
The Genetic Factor: Are You a 'Supertaster'?
Taste sensitivity is not uniform among people. Some individuals, known as 'supertasters,' possess a higher density of taste buds, particularly fungiform papillae, on their tongue. This heightened sensitivity amplifies the perception of certain bitter compounds. Research has shown that a person's DNA can influence how they taste certain foods, and those with a higher sensitivity to bitterness are more likely to dislike olives and other foods like kale or broccoli. A supertaster's experience of an olive's inherent bitterness may be significantly more intense and off-putting than that of an average taster.
The Curing and Processing Impact
An olive's final flavor and texture are almost entirely dependent on its curing process, which varies widely and can dramatically affect how it tastes to a consumer.
- Brine-Curing: In this method, olives are gradually fermented in a salty brine over many months, which mellows the bitterness and develops a deep, complex flavor.
- Lye-Curing: More common for inexpensive canned black olives, this chemical process rapidly removes bitterness but can strip the olive of its natural flavor and leave behind a rubbery texture that many people find unappealing.
- Oil-Curing: This process uses salt to draw out moisture before rehydrating the olives in oil. It results in a chewy texture and intense, concentrated flavor.
Texture and Flavor Profile as Deterrents
Beyond bitterness, the overall sensory experience can be a dealbreaker. Many people find the combination of a rubbery or oily texture with the intense, salty, or pungent flavor to be overwhelming. The brine used in curing can also be a source of dislike, as it imparts a distinct brininess that some find unpleasant. For others, the metallic aftertaste reported with certain olives is enough to create an aversion.
Comparison of Olive Characteristics by Processing Method
| Feature | Brine-Cured Olives | Lye-Cured (Canned) Olives |
|---|---|---|
| Flavor | Rich, complex, fruity, and salty with lingering bitterness. | Mild, neutral, or tinny; lacking the complex flavor of brined varieties. |
| Texture | Firmer, chewier, and more meaty. | Softer, often described as rubbery or mushy. |
| Color | Varies widely, from green to black, depending on ripeness. | Uniformly black due to oxidation during processing. |
| Salt Content | Typically high, as salt is used in the fermentation process. | Varies, but often a significant source of sodium. |
| Nutritional Profile | Generally higher in healthy fats and antioxidants. | Lower antioxidant levels due to aggressive processing. |
Can You Acquire a Taste for Olives?
Yes, it is possible to acquire a taste for olives, as many adults do. As we get older, our number of taste buds decreases, and our palates tend to become more accepting of stronger, more complex flavors.
To develop a taste for olives, consider these strategies:
- Start small. Begin by adding small, finely chopped olives to dishes you already enjoy, like a pizza or pasta sauce.
- Try different varieties. Don't assume all olives are the same. Start with a mild, buttery variety like Castelvetrano before moving on to bolder flavors.
- Pair them with complementary foods. The saltiness of olives pairs well with cheese, bread, and other Mediterranean flavors.
- Find them in a complex dish. Incorporate them into tapenades, stews, or marinated dishes where their flavor is part of a larger profile, rather than eating them plain.
Conclusion
Disliking the taste of olives is a common and perfectly understandable reaction, stemming from a mix of genetics, evolutionary instincts, and the way the fruit is processed. Your sensitivity to bitterness, which can be heightened if you're a supertaster, directly influences your perception of the olive's core compounds. However, with patience and by exploring the wide range of olive varieties and preparations available, it is possible for many to shift their perspective and learn to appreciate the olive's unique culinary contributions, turning a lifelong aversion into an acquired taste. The journey is about understanding your palate and finding the right olive for you, not forcing yourself to enjoy a taste your biology finds unpleasant.
