American Airlines used one fewer olive in every salad it served in 1987,
thus saving at least $40,000.

Eliminating a single black olive per salad from the onboard meals was the
method American Airlines used to save thousands of dollars in 1987. It is
estimated that this cost-cutting measure saved the company around $40,000
US Dollars (USD) in one year. The idea was from American Airlines Chief of
Operations (CEO) at the time Bob Crandall. He observed that many passengers
did not eat the three black olives that served as garnish on the salads in
the inflight meals. Therefore, he surmised that the airline could save a
significant amount of money without causing discomfort to passengers.