How do you remove the pit from olives?

Olives are a staple on family tables in savoury dishes, pies, salads, cheese and cold cuts, and even desserts.

We all know a little bit about olives, such as the proper process for de-pitting them, their expiration date, and how to store them properly to extend their shelf life. But what is the easiest way to remove their pits?

You can find pitted olives in the market. However, their flesh is often softer due to their exposure to brine. So, if you have a recipe with olives and do not have a special tool for quickly removing the pit, then it is necessary to make the least possible effort.

One method used by cooks is to place the olive on a solid surface and press with their thumb until they feel the pit on their finger. However, it is not the easiest way, and in reality, the technique for "pitting" depends on the variety of olive.

In some cases, the flesh sticks to the pit, while other varieties have softer flesh, and it is easier to remove it. For example, you can only use your fingers in black ones that are in brine.

Below, you will find one of the simplest ways to remove the pit.

Step 1: Place the olive on a cutting board. Place the wide surface of the knife blade on it and tap the knife against the olive with your hand.

Step 2: Remove the pit and chop or slice the olive, depending on our recipe.

Note: The olive will open due to the force of the blow, however, if it does not open immediately, gently press the olive with the knife and let it roll 2-3 times until the flesh of the olive opens and the pit is visible.

READ MORE: How to preserve eggplants in the freezer.