There was once a time when I would chop olive flesh off of the pit
little by little, making the task long and tedious. Little did I know
that there was a much easier way. Simply make a lengthwise slice down the olive, making sure to slice against the pit and then smash the olive with the side of a chef's knife. Now you'll be able to easily pull out the pit! Wah Lah!
Now try these recipes:
Orecchiette with Broccoli Rabe and Kalamata Olives
Broccoli Rabe and Kalamata Olive Pesto
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