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Hmm, is that olive thing not a universal experience? I always figure the cooks are just too lazy to cut up the olives, which would help a lot.
Well, and what also helps is to combine the olives with lots of different veggies. Don't just serve an olive-tomato salad, but rather throw in cucumber, bell pepper and garlic as well, along with maybe some beans, a bit of rosemary and thyme.
I guess, the cooks have a hearty salad like that in mind, but then start bargaining whether they could leave out one or two veggies.
And then they never figure out that, no, they cannot. You need a rich base flavour to compete with the olives, but then you want it to be light to balance out how heavy the olives are. Well, and a surefire way to get rich+light is just lots of different veggies.