I’ve heard it all my life, the British staple statement: “You either hate it or you love it.”
I’ve never really known where I stood with Marmite. It’s never been more than a foreign condiment with which I had no relationship. I do know that there aren’t many flavors for which I’d use the word "hate." There are very few foods I don’t at the very least "like" when they’re prepared in the right way. Peppers, for example, can only be used in their truest form and not meddled into another dish; same goes for olives. Anchovies, on the other hand, must be in something else and no longer in their truest form—unless they’re fresh, floured, and deep-fried like I once had them in a tiny fish restaurant floating in the middle of the Italian sea.