So Ive recently discovered something. While sautéing, in addition to galic and onion, I added some chopped green olive. I thought it brought out the flavors and added a nice flare to the oils. I did it with a stew only once. with only adding a little salt to the meat an no outher spice I thought it had pleanty of flavor. I was searching if this is a common thing, but all I see online is olive oil. Does anyone have anythoughts on this? is it common? How about some good recipes that could make use of this? Thanks!