If you like cooking and like olives at the same time, it’s bound to happen: you have olives, a recipe that calls for olives, and yet the olives still have the pits in them. Luckily, pitting olives at home is pretty easy.
No matter what you marinate or flavor your olives in, pitting and stuffing them is fun and delicious.
Why to pit your olives?
Whole olives can be amazing as a simple appetizer, but if you want to use them in tapenades, stews, or other dishes, they usually need to be pitted.
How to pit your olives?
The technique you use to remove the pit usually depends on the type of olive. Some have flesh that sticks to the pit, while other varieties are softer and will yield their pits with less of a struggle.
To properly pit an olive, we suggest using an olive pitter. Just place the olive in the tapered hole, grasp the handle, and squeeze hard so the pit pops out the other end.
If you are more into DIY mode, why not, let’s go for a couple of advises.
First of all is better if you know which kind of olive are you “fighting” against.
The pits of some soft black olives slip right out, just by pinching both ends of the olive between your forefingers and thumbs. When we talk about green olives, are bit more stubborn, meaty and firm,
requiring though a bit more force.
Find a large chef knife. You can also use small frying pan or other heavy flat surface, even the bottom of a mug.
Place the flat surface of the large knife blade on top of the olive and press down, gently but firmly.
You need to use some force. An you will feel the pit inside the olive start to pop out.
The smashing should have essentially released the olive’s hold on its pit. Continue to press down on the olive and gently pull the knife towards you. This will cause the olive to roll and help in squeezing the pit out. The pit should pop right out or, at most, you’ll need to pull it out easily.
Maneuver the pit out of the olive with your fingers if it still hasn’t popped out.
*In any other case, we suggest to “cheat” and take the highway. Buy pitted olives and go straight to Step 2.
What we do now the olives are already pitted?
Let’s stuff them ! (Step 2)
Have you ever tried olives and blue cheese with slow sips of martini? Believe it, these two ingredients when combined together are unbeatable.
First of all, if you have the choice look for pitted gordal-kind olives, which are large in size, the best option for stuffing.
For stuffing easily, we suggest using an olive stuffer (for softer fillings like cheese). Or just keep the mixture in a pastry bag and fill the olives with it. You can also make a cone of freezer paper and use in
case pastry bag or olives stuffer is not immediately available.
Once you get to the stuffing step you got infinite possibilities. Mango, marcona almond, manchego cheese, serrano ham, goat cheese and honey, roasted garlic and gorgonzola and much more.
Stuffed olives make an easy but elegant appetizer, will make any cocktail or dinner party flavorful and enjoyable.
A funny task to enjoy with family and friends suitable for all audiences, as we did in our last event in the UK with a stuffing station where children and adults learned to pit and stuff olives. Fun and family come together !
Would you like to learn more? Stay tuned, stay olived, a new event will come earlier than you think, practice is better than theory, promise !