SC - de-pitting olives?

[kylie walker]

I'm waaaay behind on the list, but anyway ... another way to do olives, at 
least something like a Kalamata where the flesh isn't too strongly attached, 
is to do the "whacking" with your hands, rather than a knife. I used to have 
to do a bucketful most days when I was working in a cafe kitchen in a past 
life. Put on a pair of those disposable gloves, put a pile of olives on a 
big board and just smush down, using your body weight rather than just your 
hands, kind of like a CPR motion. Then the pits will be really easy to pick 
out. Of course, this is better if you are doing olives for bread or 
something where appearance is not paramount. They aren't left in exactly 
pristine condition - although they don't go to mush, either, just ragged 
halves.

Kylie
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