Why is it that “fancy” olives are most often delivered with pits still inside, whereas the cheaper ones are pitted and often stuffed?
With the pit still inside, one is forced to chew the food and then spit the pit back out.
Whether spit out ceremoniously or not, it’s hard to conceive why food that requires the eater to spit is considered fancy.
Perhaps it is the fact that leaving the pit in the olive makes it more “natural.” We all have seen that “natural” goods sell for a premium, so perhaps that makes them seem more fancy?