Middle Eastern Cuisine contains a lot of sweet and savory flavors. For example, I saw a recipe for Saffron cauliflower on chowstalker a few days ago. It has both raisins and olives together. What do you all think of the risk of the fructose in the raisins oxidizing the PUFAs in the olives under heat? Separately, of course, raisins are high carb and glycemic so their use needs to be minimal I think.