Green olives. None of my cooking use them as an ingredient, so once in a blue moon I remember that I like them, so I eat an entire jar with a toothpick.
I may have, I don't know enough about olives to tell. I usually just buy the biggest jar of castrated green olives that I can find here in scandinavialand.
I make sure I always have an unopened jar. As soon as I open it, I put another jar on the shopping list. Check out some Puerto Rican dishes. Arroz con Gandules, etc. Great use of green olives in those.