The flesh slides off with no resistance. Meaty, firm olives require a bit more force. When I have to pit a lot of such stubborn olives, I use the side of a heavy chef's knife. I put the olive on a work surface, set the flat side of the knife on top, and give it a good whack. The force splits open the olive and frees the pit.
Some chefs prefer another method.
They place the olive on a steady work surface and flatten it with their thumb until they can feel the pit. This loosens the pit and usually cracks the flesh enough to squeeze or pull the pit out. Used by permission. Read our Privacy Policy .