Trying to Like Preserved Olives

I like everything.  I am told that all the time, by people who marvel, think of it as creepy, or take it as license to not heed my food recommendations.  However, it is pretty much true, so when I find an ingredient or preparation which I don't like, it disorients and challenges me.

My distaste of strawberry seeds I grew out of: at some point the crunchiness seemed compatible rather than foreign.  The buttermilk my grandfather found 'refreshing' made me gag. I tricked my palate into liking buttermilk through stair-stepping Buttermilk dip,Buttermilk dressing, then Lassi, though I still don't find buttermilk refreshing   My nausea from Brussles Sprouts turned out was my kindergartner's body trying to keep me from food poisoning:  there is a too high level of cyanide for kids in some foods.  My aversion to tomatoes was cured first by bacon, lettuce, and tomato sandwiches in which I came to understand  the cool-tart part a tomato can play, then by hierloom tomatoes in which I realized how flavorful the shared ancestor of the grocery-store tomato probably was. In fact, many things I didn't like were really food handling issues: 70s processing led to grainy peas and lima beans.  And for some reason, I found dark raisins in adored rice pudding just plain wrong.  Poi I found to be a tasteless rendition of elementary school art project paste, and probably a hoax prepetrated on the mainlanders.  However, I suspected that it could be a good substrate for just about any combination of seasonings, mayos, sour creams to elevate its mild, slighly sweet flavor to a new level, and I have successfully gotten Poi-hating family members to enjoy the disguises.

So when I found the flavor of Preserved Olives to be foreign, but not exotic, a flavor I couldn't remember ever tasting before, couldn't 'get my head around' as far as what to eat with it:  I was challenged.  They say if you try something 10 times, you will come to like it.  So here goes:  giving Preserved Olives Taste #2, and going on from there.

Taste #2 Observation:  A teeny bit better.  Woody as one would expect from the chewyness of cured olives getting even even older.  A sweet slightly sour taste, becoming really sweet and salty and carmelized, but not in a Trader Joe's Caramelized Nut Trio good kind of way.  There is something in there...could it be licorice?  which is listed on the label, which does not complement the other flavors for me.  Ok, well tiny bites help, but I...very wierd for me...I really don't want to finish eating it. 
So, I guess I need Taste #3.