Pickles make me choke and gag. I’d accidentally bite into one occasionally on a McD’s burger as a kid and it’d give me a coughing fit. I’ve picked them off every burger since.
Can’t eat a raw tomato. Pasta, pizza, ketchup: no problem. But a bite out of a tomato, or tomato juice? Can’t be done.
My family likes borscht with sour cream, which I find to be a waste of sour cream.
Seaweed, period. It’s high in iodine, so it tastes like iodine. Yeccch! 
Weird. I almost got the end of the thread without finding a single food I dislike. And, finally.
Cottage cheese.
Don’t know why I don’t like it, but it’s partly the blandness and partly the texture.
I actually love most of the foods listed. I adore cilantro. I’m always bummed when a dish is described as having cilantro in it, but it’s just a tiny tossing of teeny little flakes.
Coworkers. The break/lunch room has, along with several microwave ovens, a fairly new but filthy toaster oven that’s never been cleaned.
It’s always the same few people that have to make some sort of frozen, heavily battered food product in this toaster oven, and between the fulsome odor of the never cleaned heated oven, and the cheap shortening used in the frozen food they heat, the entire room…and beyond is filled with a semi-smoky overpowering funk that is truly retch inducing.
Honorable mention ( horrible mention? ) for microwaved hot pockets. Same disgusting cheap shortening smell, with an added chemical odor of treated cardboard packaging.
Quinoa.
And kale.
And I just found out that my sister likes sardines.
Oysters, of course, aren’t actually made out of food, but the thread title doesn’t specify food, so I’ll list it anyway.
Does heating it up improve it? I don’t think so. Dried Elmer’s glue, shaped like pasta, filled with pureed beef anus, smothered in expired McDonald’s ketchup, and covered with a mountain of salt to help mask the flavors.
Eggs.
I cannot abide fruit-at-the-bottom yogurt. The yogurt is usually poor quality and the fruit stuff is gross.
I really don’t like my mangoes. My husband has recently discovered he really like them. He can have them.
Don’t like cilantro at all.
Not really fond of finding mint leaves in my salad. I’m okay with fresh mint used for making hot tea, but don’t put it on my salad.
Most of the other items mentioned here I’ll eat, and I’m even wondering how long it’s been since I’ve had lima beans. My parents would buy them frozen, then make succatosh.
I agree that oysters aren’t really food.
I hate horseradish on a good piece of meat, or on any meat for that matter. Oddly enough, I’ve eaten freshly home-made horseradish that I liked. The same goes for dijon mustard.
Arugula - It irritates the hell out of me to see some idjit on some cooking show chirp “it tastes peppery!” No. It doesn’t. It tastes bitter. Period.
I think that this Dilbert cartoon was at one time posted above every break-room microwave in the country:
(the link isn’t working correctly, search the Dilbert site for “the fish & microwave & sociopathy”
Hard boiled eggs and any food item with them. The smell is nauseating. Also brussels sprouts for the same reason.
Fried foods don’t appeal to me either. Whether it’s French fries or fish I just taste cooking oil.
I’ve actually seen that cartoon. While reheated fish has a strong odor, I find the particular combination of odors I referred to heretofore much more sickening.
I and my deceased first wife are of your team.
My new wife is of the ultra-clean ultra-squeamish team.
The transition has had some … rough spots … in it. But she’s totally worth it.
Actually there are quite a few of those I’d happily eat. Stir-fried with a little Szechuan sauce they’d no longer be fouling up the workplace with their noxious personalities, nor the breakroom with their noxious meals.
Win-win! 
Almost any seafood. I was fed canned tuna growing up, and that doesn’t taste fishy, so I like it OK. Weirdly, I prefer it with mayo mixed in, which is one of the few ways I can tolerate mayonnaise.
I will eat shrimp, but it’s not a favorite. I once had some shrimp dish that they had managed to make fishy-tasting, which was an unwelcome surprise .
Spinach: I don’t mind baby spinach in a salad. Mature spinach, I can choke down but will not enjoy. COOKED spinach… egad. What. The. Hell!! There’s pasta with cheese and spinach filling. I’m not sure what the purpose of that is, aside from replacing more expensive cheese with less expensive slimy lawn clippings. Seriously: the stuff has little-to-no-flavor, the texture is vile, and there canNOT be any nutrients left in.
My biggest all-time hate, though, is mushrooms. They are out-and-out evil. I’ve found that if you get a pizza with mushrooms and pick them off your slice, they still leave their nasty mushroomy taste behind. They contaminate the entire dish. My husband once asked me “what is it about them that you don’t like?”. I replied “The taste. The texture. The CONCEPT!”. A friend who dislikes them says “I won’t eat anything that’s the first cousin to athlete’s foot”. I have a recipe for an otherwise-delicious beef stew, that calls for them, and I have been known to forget to add them, on more than one occasion. Nowadays I simply don’t even buy them when planning the dish.
On the rare occasions where I’m out of town but everyone else is home, they have a big old seafood-and-mushroom fest.
There are loads of foods that other people eat, that I do not have quite the visceral loathing for, but merely don’t care for. Coffee. Peanut butter and jelly (either alone is fine, just not together). Oatmeal. Tofu. Any kind of meat or dairy substitute (really: if you don’t want to eat meat, that’s cool, but don’t try to fake yourself out! there are plenty of tasty non-animal-based foods that don’t lie about what they are).
Hah - hadn’t even thought of that one. I’ve tried it a handful of times, and found both of those to present problems. Those little, slimy chunks, all mushed together…
Yogurt also presents texture issues for me. When it was first becoming popular in the US, in the 1970s, I tried it once or twice and literally had to suppress my gag reflex. I’ve since found a couple of varieties I can tolerate: “custard style”, and the really spendy full-fat kinds like Liberte and Noosa.
I really like the 4% stuff, and have it in my lunch every day. Anything lower than that, though, 2% or 1% (skim?), is gross and slimy to me. And only certain brands are palatable.
I can accept 2% dairy products, but any with less fat are vile. Skim milk tastes like chalk dissolved in water. Yeccch! 
Give me 3.8–4.0%, please! (6.0% is even better!)
Full-Fat Dairy for the Win. Accept no substitutes. Hear hear!!
Beer has been mentioned a couple times. I like beer occasionally - pretty much any variety OTHER than IPA. I make my issue with this type of beer known, yet my friends still think I would like it. The IPA craze has a lot of local brew pubs offering at least half of their drinks as IPA, with all varying levels of bitterness. Blech! Same with sours. Ehech!