Need A Cherry Pitter?
- Thread starter MrsLMB
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If you have answers, please help by responding to the unanswered posts.
Aunt Bea
Master Chef
Very interesting!
Now you know why your Aunt Bea never makes cherry pie!
Now you know why your Aunt Bea never makes cherry pie!
GotGarlic
Chef Extraordinaire
I've seen videos of people using a wine bottle for pitting olives. Push down on the olive over the top of the bottle and the pit goes through the top and into the bottle. That should work with cherries, too.
Andy M.
Certified Pretend Chef
It would seem to me that the olives or cherries would squashed against the lip of the bottle when pushed down to free the seed.
GotGarlic
Chef Extraordinaire
Probably. They taste the same, so it doesn't bother me
Addie
Chef Extraordinaire
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.
The side benefit is getting my hands into the oil while picking out the olives. Great hand lotion.
CWS4322
Chef Extraordinaire
I too have a cherry pitter and use it for both olives and cherries. I tried it on Lychees the other day...didn't quite work--the Lychees were too big. I used a garlic press for Key Limes--works great. I can't remember which DCer shared that tip--but THANK YOU!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.
Mad Cook
Master Chef
Given that you can pick up a cherry and olive pitter in most supermarkets for the equivalent of about $5 this seems rather excessively hard work.
Just noticed that Creative has mentioned the hairpin wheeze so I won't .
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Mad Cook
Master Chef
Olives do lose flavour when the have been pitted, no matter how carefully they are packed. I find they go soft, too.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.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.
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cjmmytunes
Head Chef
I love cherries but they don't like my blood sugar - makes it go through the roof.
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