Pitting Ripe Olives
Quick Cooking Tip
- To pit ripe olives, lightly press the olive until it splits and use your thumb to press the seed away from the skin. Covered completely with water, brine or oil, olives will keep for one year in the refrigerator. Store salt-packed olives in an airtight, nonmetallic container for up to six months.
To remove pits from olives:
- Place a few olives on a cutting board or other work surface. Hold the flat blade of a chef's knife so that it is resting on top of the olives. Give the blade a quick, sharp push with your other fist to split open the olives, and then remove the pits.