How to Pit Kalamata Olives


Kalamata olives are imported from Greece and are typically known as Greek olives. On the vine, Kalamata olives are a deep purple color; after soaking in brine or vinegar, they take on an almost black hue. Kalamata olives have a rich flavor and more meat than other olives. They are frequently added to recipes and enjoyed as a snack. Pitting Kalamata olives can be done by hand or using a pitter.

Things You'll Need

  • Sharp knife
  • Automatic pitter (optional)
  • Manual pitter (optional)

Using an Automatic Pitter

  • Remove the pit from large-size Kalamata olives using a cherry pitter. Clamp the pitter to a table or counter-top.

  • Add the Kalamata olives to the automatic feed tray. Depress the plunger down as far as it can go. The pitter will begin to remove the pits from the olives.

  • Remove the pits from the holding container of the unit and discard. The pitted olives are now ready to use.

Using a Knife

  • Cut an X-shape at the tip of one end of the Kalamata olive.

  • Squeeze the other end of the olive and the pit will pop out. At times this method will not free the pit with some aged Kalamata olives. In this case follow the next step.

  • Crush the olive by placing it under the flat side of a large kitchen knife and pressing down with the heel of the hand. After crushing the olive, the pit will can be removed.

Manual Pitter

  • Place the olive in the manual pitter.

  • Squeeze the handle of the pitter. The manual pitter will crush the olive slightly and the pit will pop out of the bottom of the pitter. It is best to squeeze over a plate or bowl to catch any olive juice and curtail a mess.

  • Remove the olive and repeat steps 1 and 2 until all the Kalamata olives are depitted.

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