SC - de-pitting olives?

[Stefan li Rous]

Anne-Marie answered my questions about pitting olives with:

> Martha Stewards show today included a segment on olives! they suggested
> pitting them either by individually slitting them on one side and
> squooshing out the pit, or the chef did a neat trick where he put the olive
> on the cutting board and wacked it with the flat of his chef knife. Left a
> big flat olive you could easily take the pit out. They kinda sprung back
> into a vague olive shape after. kinda...

These were all in jars. I'm not sure there was enough to wack with a
knife. I'll try this. I also tried squeezing out the pit, which didn't
work, but I didn't try slitting the olive first.
 
> I was wondering why they didnt just use one of those cherry pitter gizmos
> (I guess that depends on the size of the olive, of course....)

Thats part of what I was wondering. I've never seen nor heard of a
cherry pitter gizmo. Are these like little spoons?
 
> good luck! olives are one of Gods perfect foods....(real olives, not the
> black things in cans from California)

Some I've tasted were interesting. Some were awlful. I think one of the
recipes did call for canned black olives.

Are most olives just eaten straight from the jar/can where you just
chew the olive and spit out the pit? Maybe we need seedless olives
like we now have seedless grapes and seedless watermelons. Although
I will admit the seeded watermellons seem to have more taste.

- -- 
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
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