Tuesday, July 17, 2007

Pitting olives

I must have been living in a cave. I JUST figured out that one can pit olives by using the same technique often used for peeling garlic. Lay the flat side of your chef's knife on the little bastard and slam your hand on it. It releases the olive from the pip and VOILA! you have pitted kalamatas for about half the price.

I wish I were smarter. You have no idea how much money I could have saved if I'd know this 20 years ago.

7 comments:

Tanya Espanya said...

I'd like to know why they don't make cherries without the pits like they can make grapes and watermelon.

Tenacious S said...

I only started eating olives a year or so ago, so this is news to me!

Timothy said...

or just use a cherry pitter honey

kirelimel said...

You wish YOU were smarter...the advice sounded so good I tried it on a tomato!

lulu said...

An unbent paperclip works far better than any cherry pitter.

wonderturtle said...

Damn. You are the first, I think, not the last. At least, you're before me.

Melinda June said...

Tanya, THAT is a good idea. If only you were a food scientist. T and WT, glad I could assist. Kirstin, perhaps you should put a helmet on when you're in the kitchen. Timothy and Lu, I refuse to buy a cherry pitter on the grounds that it sounds like something Real Simple magazine would recommend. I'm still bitter about their $1500 solution to simplifying my kitchen.