here may be a right and a wrong thanks to pit olives. I repeat: there are a right and a wrong thanks to pit olives. And if you are not getting to just snack on these briny morsels, you will have to find out to try to to this somewhat dull but essential kitchen task.
You see, not all olives are created equal. Darker varieties like Niçoise and kalamatas are easier to pit because they’re allowed to ripen on the tree, making the flesh softer. Green olives like Castelvetrano or giant Cerignola, on the opposite hand, are picked before they’re ripe, making their flesh denser and harder to peel away.
That being said, there are two methods we swear by For the darker variety, lay the olives out on a rimmed baking sheet set over a humid kitchen towel (which ensures the sheet won’t move). Place a kitchen towel or towel over the olives and, employing a small saucepan, smash or depress on the olives to flatten them. They’ll essentially spit out the pits, so you’ll just pick them out and throw them away.
Green olives are a touch more finicky and are best pitted individually. Here’s how it goes: Place the olive on a chopping board. employing a parer, slice into the olive to the proper of Hell. Continue turning and slicing until you’ve got four thin slivers, which you’ll then toss with couscous or increase a stew or braise.
Oh, and before you complain that there are olives sold conveniently pitted, remember this: Pitted olives are more exposed to the brine than unpitted olives, which may make them mushy and overly salted. and that is the pits.