Removing the stone from the olives is a rather difficult task because the seed (the stone in fact) is firmly attached to the pulp. Many try to eliminate the stone by detaching the surrounding fruit; the correct technique, as much as it damages the olive, is to force the stone to come out from one side of the fruit. For this purpose, you can use basic kitchen utensils or specific tools, depending on how much time you are willing to dedicate to this operation.
Steps
Method 1 of 3: With a Knife
Step 1. Get a large kitchen knife
If you can't find one, you can use another object that has a flat, hard surface.
Step 2. Put the olive on the cutting board so as not to dirty the kitchen counter
Step 3. Place the blade flat on the olive and press down
In this way the seed begins to come out.
Step 4. Continue to squeeze and gently pull the knife towards you (with the blunt side
) This movement will make the olive roll and the seed will be "squeezed" on the outside.
Step 5. Finish extracting the seed with your fingers if it hasn't burst out completely
Try to remove the pit in one piece, even if it means damaging the fruit.
Method 2 of 3: Manual Pitter
Step 1. Purchase an olive stoner if you find the knife method too difficult or time-consuming
Here's how to use it:
- Place an olive safely inside the appropriate housing, on one end of the instrument.
- Squeeze the handles located on the other end. In this way, a small hole is made on the olive.
- Continue to squeeze the handles to force the core to come out of the hole and fall from the bottom of the housing.
- Release the handles to drop the pitted olive into another container and discard the stone.
Method 3 of 3: Automatic Stoner
Step 1. Consider using a dedicated machine if you need to get the job done quickly and need to do it frequently
It is an expensive and cumbersome machine that is usually only found in restaurants and food suppliers. Some machines are able to pit 2000 olives per minute.
