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I went on a gluten free diet when I finally realized that wheat, rye and
barley were causing me to get canker sores without end.  I have found
recently that if I overdose on olives (I think it is either green or ripe,
that is, black olives) I will get one or more canker sores on the lips or
under the tongue.  I don't know much about these olives except they are
large, and come loose in olive oil, are sometimes stuffed, but generally
not - that is, they have stones - and when I crave olives I like to eat
maybe a dozen at a time!  The sores seem to begin as tiny clear blisters.
I can sometimes keep them from developing into big canker sores by repeated
application of a povidone-iodine solution.

Has anyone else found this problem with olives?  I wonder if it is
something in the olives themselves that behaves in the same way as gluten
or is there gluten somehow in the olives.