PIT OLIVES SAFELY

Kalamata, niçoise and other cured olives give a burst of salty tang to sandwiches, salads and sauces, but cutting out the pits with a sharp knife can be tricky. Next time, try this: Place olives on a cutting board, then gently press each one with the flat side of a chef’s knife. The olive will split, then you can slide the pit right out.