Originally Posted by Addie
I have a regular pitter. I use it for olive oil cured olives. I love those things. Too bad they are so expensive. My daughter wonders .... why not just buy them pitted? I think the pit adds to the flavor of the olive. And the pitted ones cost more. They are expensive enough without adding the cost of labor and laziness on my part to the total cost.
The side benefit is getting my hands into the oil while picking out the olives. Great hand lotion.
I never thought of using a cherry pitter for olives. That jury-rigged cherry pitter in the video wouldn't work for olives. They are in to tight. I don't have enough use for a cherry pitter for cherries, but for olives, yeah. I will probably get one. It will make adding olives to hummus a lot less effort. Oh yeah, we add them to tomato sauce too.