Tuesday, June 10, 2014
Better Home Cooking Basics: #29 To Pit Olives Quickly Crush a Few Under the Flat Side of a Chef’s Knife
I really love salty, briny olives. If I’m eating olives by themselves - straight out of a bowl or container- I don’t mind if they have pits but if i’m having them in a salad I prefer them to be pitted because I personally chomp harder & chew faster when other veggies are involved & if an olive pit gets in the way that could be a real (dental) problem. This time of year I tend to make all different variations of Greek salad. If I don’t have pitted olives to add & bought the ones with pits by mistake I’ve learned to pit olives quickly by placing a few under the flat side of the knife & pressing down so that the pits pop out. This quick tip helps to ensure no emergency visits to the dentist.
Get more of my better home cooking basics here.