This Tapas Is Freakin' Me Out

OK, so I got a squeeze of mayo stuff, whirled into a kinda cone, an olive with the anchovy sucked from the center, and a cocktail stick.

Now I have the olive hitched on the stick, and I'm easing down on the tip of the cone, trying to squeeze the mayo through the olive's center.

Intuition says if I go real slow, the mayo will come squeezin' outta the olive -- only the olive hits the plate and squishes the mayo cone before any kinda mayo vesuvius happens.

Looks like normal mayo to me. Not mixed with concrete or anything. And that was some anchovy tucked away in my olive till I slurped the critter free, so I'm working with wide bore yummo rather than cardiovascular disease style apertures.

So what's going on here?

Lame cocktail stick technique?

Or is raw science at work, messing with my curiosity?

Any top flight physics wonks or athletes wanna help out here before I lose the plot with the garlic bread and that '7 folds = impossible' deal?

(I'd ask the old couple in the window but my body language sensors figure they wanna stab me in the head for being weird.)

Tapas is nothing if not passion food...