Here’s the briny truth.
, favors the paring knife method for most types of olives; after slicing off the four sides of the olive, she uses her fingers to pull off the two remaining ends to avoid accidentally cutting into the pointed end of the pit. But, she warns, “you have to have a really sharp knife. Olives are round, and they roll.
Still, pre-pitted olives certainly have a time and place: Whelan, Fry, and Spungen all agree that when making things likeor dressing, there’s no harm in buying a jar of pitted olives—you’ll save yourself a whole lot of time, and, because the olives are getting finely chopped anyway, you needn't worry about any textural differences.
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