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..one of my "old boys" says he pickles Ash keys for eating.
When asked what they taste like, he said "well, they taste ok - nothing special".
Makes you wonder why he bothers, doesn't it?!
How to take close-ups with cheap phone and hand-lens:
Field Guides for Budding Botanists:
The keys - or the old boys??!
Fascinating link... can't quite believe that processing something in ultra-poisonous liquid that can be used for clearing drains is going to result in something fit for eating!
Googling "Pickled Ash Keys" confirms that he is not alone.
You can imagine environmental impact of commercial olive curing in Andalusia. Cocktail nibbles can come at a higher price than we imagine. The Wikipedia article on the Guadaira has a few details.
Ash is unusual in that it retains its seeds on the plant - perhaps they do not contain toxins/distasteful chemicals that other plants use to protect their seeds
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