- 1). Rinse the olives off and pat dry with a paper towel. Using an extremely sharp knife, make a small incision at the top of the olive, where the stem originally was.
- 2). Spiral the knife slowly around the length of the olive, as if you were peeling an apple. Try to spiral your knife as close to the pit as possible.
- 3). Reposition your spiral into the shape of an olive. If you made a nice, tight spiral, it should be able to form the shape of an olive, however hollow.
- 1). Rinse the olives and pat dry with a paper towel. Lay the olive horizontally on its side. Place the dough scraper or pastry cutter or flat side of a knife directly on top of the olive.
- 2). Carefully slam your fist down on top of the dough scraper or pastry cutter or flat side of a knife until you hear the olive pop and you see the pit pop out.
- 3). Reposition the olive into its original shape in order to stuff it. There might be a split running length-wise through the olive, but that will make it easier to stuff.
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