Pitted olives

An olive that has had its pit or stone removed is termed as pitted olives in culinary terms. They are generally stuffed with an ingredient such as a pimiento, jalapeno, dried tomato, garlic or onion. Olives can be pitted in small quantities at home by crushing an olive against the side of a chef's knife. This forces the hard pit to be ejected from the olive. Another method used to pit olives in small amounts is the olive pitter or stoner. These contraptions hold the olive in a ring and the two handles are squeezed together. At the end of one handle is the ring holding the olive, and the other handle terminates in the shaft. This shaft moves into the center of the olive, and pushes out the pit through the hole in the ring. These devices are also called cherry stoners or pitters. The fruit remains intact and pitless. The pitted green olive is the perfect companion for your aperitive or any of your colored dishes.