A lot of Dalmatian rarities were not my cup of tea when I started visiting Hvar fifteen years ago. "Prsut" was too salty, sheep's milk cheese not salty enough, I didn't even want to hear about the dishes called "gregada" or "brujet". At the mere sight of crawfish on a plate I closed my eyes and turned my head the other way. So I could enumerate a long time. My Josko always says that he worries the most when I say I do not like something. Experience has taught him that I gave up the once favourite fried calmari to shimps in "bianco" very quickly and the only form of fish so far known - pan fried - I exchange willingly for rockfish brodetto. Hm... The older you are the wiser you get and this is the only thing I can say to defend myself. This autumn I discovered another Dalmatian speciality which was claimed by me to be distasteful and needless at all. Roasted olives. What I once thought to be too bitter and completely distasteful has become an indispensable additon to many dishes. To prepare it you need only a lot of patience, but the effect is fantastic. Delicious!