Pitting Ripe Olives

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 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.

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