Most Popular
There’s an olive-pitting tool somewhere in the test kitchen, but I never use it. Instead, I use my chef’s knife or a small skillet or saucepan. The action is the same for both tools: Apply pressure with the bottom of the pan or the side of the knife until the olive splits, exposing the pit enough that it can be plucked away by hand. For soft black olives, I use the knife. For firm green olives, I use a skillet because more pressure is needed and the knife might slip. Plus, with a skillet, I can crack more than one olive at a time
Comments
Leave a Comment
Comments