Does anyone know of a Fresh Olive Pitter?
I have an older Italian patient who taught me his method of making olives.
First he gets a bunch of fresh green , unripe olives ( by the case).
He then slightly crushes each one, not to completely crush it, but to break it open so the inside is more exposed. He then soaks these broken olives in a very very salty brine for about 3 weeks or so. After this, he then soaks them in plain water for a few weeks. This whole process removes the bitterness from the unripe olive ( which if any of you ever ate a raw olive before ,you will truly understand how horribly bitter they can be, to the point that there person who first figured out that olives can be edible were either crazy or a pure genius).
Anyway, after this , he then stores them in a spiced up olive oil.
I have tried and liked his method. Not that the final product is the greatest olive Ive ever eaten, but just the fact that I can eliminate the bitterness feels like a true victory for me.
So, the point of this thread is I wish i could cleanly 'pit' the olives. This would loo much nicer than a crushed olive, yet still functionally expose the inside to the brine for the de-bitterness process.
Except for professional/ factory - like machines, all the other ones appear to be combo cherry/olive pitters that would probably only work for an already processed olive or soft cherry. Im not sure they would work for a hard, unripe green olive.