Joan. After practice, this method is almost as fast as using a pitter, and the used straw section can just be discarded. They should be stored in the refrigerator in a plastic bag. This might be even easier than using an olive pitter. 3. Have a great day, She used her fingers to pinch the olive flesh and squeeze the pit out of the other side. That shows you the shape of the seed at its center and indicates how you'll want to cut around it. Cherries will keep for about a week in the refrigerator, but it’s better to buy small amounts and eat them within a day or two of purchase. With so many types of house styles, narrowing the list down to your favorite can be overwhelming. this website. (This pit removal technique will only work with avocados, though as other stones aren’t soft like the avocado’s.). Judith , After some struggle, it did work effectively on the soft and wrinkly oil-cured black olives. Cut the cherry vertically all the way around. Thanks for the great hint. Wash and remove the stem off the cherry. Do you think pitt-less cherries will ever be available? With a clean, sharp knife make 2 lengthwise cuts on each olive, slicing about 1⁄ 8 inch into the olive flesh. Cut away all the fruit that remains around the seed. This will result in two larger pieces of fruit. How about the straw/bottle technique? Sort the olives according to size, if desired, and discard any bruised or defective fruit. To remove the seed, carefully tap it with the blade of the chef's knife. Use your thumb and forefinger to grasp each side of the olive and pull the olive apart, exposing the pit. The bamboo skewer sounds like the perfect solution. Then twist slightly and it will just lift out. Be sure to warn your guests if the olives you serve are unpitted. Great idea Molly! Ranier cherries are yellow/pink-ish in color and are sweet and juicy, but don’t have quite the intense flavor of the Bing Cherries. If you are new to startcooking, or are a regular visitor here, please consider subscribing for free. But our perforated one simply squeezed all of the juice out of the olive, then left it with some awkward tattoos. In a perfect world, the tip or straw hit the pits and pushes them clear through. Not only is it tedious and messy, but it leaves you with flesh-heavy pits (and therefore a lot of wasted olive). Just be sure to provide a convenient receptacle for the pits. There are a few things you need to be careful of, however. Many commenters on our cherry pitter hack article lauded the paperclip method, in which a paperclip is unwound halfway, then used to puncture the olive and hook its pit. Here's how to properly wash clothes by hand, which will give extra life to those special items in your clothes closet. 4. For other olives, it's easy to remove the pits simply using your hands. Using a sharp chef's knife, cut through the avocado lengthwise through the flesh and to the seed. When I smashed all the olives at once, they flew everywhere and ended up more dented than pancaked. Usually the core will come right out, and you can pull it out of the straw by the attached leaves. The answer: flying olives. If you're planning on eating the fruit out of your hand and not using it for cooking or baking, you don't have to pit the fruit.