<raises hand> Hi, I'm a supertaster and a super smeller.
I can't count the times I've been told I was too picky an eater. I average about 40 tastebuds in a 7-8 millimeter area.
I actually really like robust, complex and even spicy food. I'm especially fond of Indian curries and Thai. Even some foods that bother other super tasters, I don't mind (spinach, broccoli, brussel sprouts).
Things I find completely revolting:
Most wines (a few I can cook with, but can't just drink...especially red wines)
They all have this extremely bitter, astringent, metallic taste and smell.
Things that are borderline revolting ( I can eat them, if I must, but really, really don't want to):
Overly sweet foods (donuts, glazed anything)
Fatty foods (goose, duck, dark meats, salmon, mackerel, sardines and other really fishy fish)
Green tea (it taste like dirty grass...and I can say that with confidence because my 3 year old self did once eat dirty grass)
As a supertaster, I can also enjoy the delicate favors of other teas, white fish, foods that others find very bland like naked baked potatoes. As a super smeller, if it smells bad, I can't eat it.
On the plus side I can almost always copy a restaurant meal I loved because if I've tasted an ingredient before, I can pick it out easily. Not too long ago I ordered a dish I'm weird about and the waitress wasn't sure what all was in it. She kindly brought me a small sample, which I sniff tested, took a bite and rattled off all the ingredients, including the brand name of a specific one. I don't think she believed that anyone could do that, so she went back and comfirmed with the chef. He was quite impressed that I didn't miss anything. Ftr, it only took me 2 tries to copy it at home.