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. Stevens is a contributing editor to Fine Cooking. Used by permission. Read our Privacy Policy .