04 Apr

Pitting olives in quantity

By Laura H. Ehret,

Why buy an expensive jar of olive tapenade when making it is easy? The hardest part is removing the olive pits.

There are a couple of ways to tackle that. One is to spread the olives on a work surface between two kitchen towels. Lay the broad side of a chef’s knife across the top of them and whack it (as if you were peeling garlic cloves) until they split. Then remove the pits. The top towel keeps the knife from getting slippery and dangerous.

Another way is to roll over the towel-covered olives with a rolling pin before plucking out the pits.

Large, brine-cured olives are easier to pit than smaller oil-cured olives.

[Source] Click here

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