Let’s get right to it…
Easy? You betcha!
The best olives for recipes are usually salty, cured olives. Definitely not the kind you get in a can. Pick up some Kalamata olives and try this out.
Then make something Greek…just ’cause!
1. Take your olive out and plunk it down on a board.
2. With a large chef knife (or cleaver), press down hard with the edge to flatten the olive.
…it will look like this.
When you push down on the squashed olive, the pit will come out and you’re done.
Easy peasy lemon squeezy…