To pit olives, for making salad or tapenade, place the olive on a cutting board. Set a wide kitchen knife on top of the olive. With the palm of your hand, hit the knife hard — like you would do when peeling garlic. The pressure flattens the olive and the pit pops out easily. This method also works for cherries, but be careful, cherries produce a lot of juicy splatters. How do you pit olives?
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