Tantalizing and tasty, olives are liked by many and they can be particularly practical to serve to friends together with an aperitif or while waiting for dinner to be ready. We also often find them at the bar. They have only one problem: the core. Removing it is not always a trivial operation, it is necessary to be able to do it without throwing away too much pulp and without destroying the olive that must be served in all its entirety. So here we go to find out like pitting green olives in a few steps
How to pit green olives: Automatic Pitter
To be comfortable and not to pose too many problems, we can buy a special machine which allows us to pit large quantities of olives quickly and with good results. There are huge, restaurant stoners who manage to rattle too thousands of olives per minute, but it is certainly not what it is for us as we need much smaller quantities.
How to pit green olives: Manual Pitter
There are also much more modest tools, tailored for a domestic consumption of olives. With these machines, just put an olive in the appropriate housing and then squeeze the handles. By doing so, a hole is made in the olive from which it will be able to spill out the core without damaging the rest of the pulp. On line we find many interesting stoners, simple to use and not too expensive.
For example, at 20 euros on Amazon we find a pitter suitable for both green olives and cherries, easy to press. Without too much effort we can remove the stones immediately and quickly from 6 olives at a time without causing any damage. It's a small machine and also very easy to clean, in the dishwasher. It lasts a long time, it can work alongside us for many aperitifs and dinners.
How to pit green olives: Knife
If we are not even equipped with a manual stoner we must make do with a knife. Nothing serious, just learn to handle it with precision and delicacy, without getting hurt. You need a large kitchen knife or similar object that has a flat, hard surface, and you need it too a cutting board on which we will arrange the olives to "operate" them.
We place the blade flat on the olive, pressing down so that the stone begins to come out. We must continue to crush by pulling the knife towards us in a very gentle way so as to roll the olive. Thus the stone is "squeezed" outwards without the olive pulp showing any unpleasant marks. It is very important to try not to break the core, however, to be sure that there are no small pieces left inside.
When working with the knife it is very important to always point the knife away from our body and not to press the olives too hard.
Green olives: properties
Now that we understand how to rattle them off, let's see why it's worth eating. They are certainly tasty, but not only that, they also have a high content of complex energy lipids, many especially monounsaturated fatty acids that have a positive effect on cholesterol metabolism.
Green olives are also rich in non-energetic and non-saponifiable lipids, consisting mainly of phytosterols, fat-soluble vitamins, chlorophyll and polyphenols, all very precious substances for their antioxidant effect. In olives there is also a fair amount of vitamin PP and, as mineral salts, mainly potassium and iron
Green olives: recipes
We are not obliged to put the olives in a saucer and serve them like this, we can do more. There are hundreds of interesting recipes, let's see three that can meet everyone's tastes. Let's start from pickled olives, very simple to prepare, it just takes a little patience. We leave the olives to soak in water for a long time, then decant and cover with the brine. It is the best way to preserve green olives. As for the ingredients of this recipe, it should be noted that there are many versions also depending on the region of origin. Let's see one as an explanation.
For 1 kg of green olives you need about a liter of water, 90 grams of salt and 9 bay leaves. Let's now move on to real dishes, the cod salad and marinated mozzarella.
LCod salad it is a rather typical dish of Neapolitan Christmas but we can eat it whenever we want. It is a very rich second course that combines proteins and vegetables, and is also pleasing to the eye.
For two portions you need 500 grams of cod, 50 grams of green olives, half a lemon and half a clove of garlic, salt and oil, a tablespoon of capers, half a pepper and 2 anchovy fillets.
For those who do not love fish there is marinated mozzarella, an excellent second course or an appetizer. Always for two people you need 300 grams of mozzarella, salt, pepper and chilli, 1 basil leaf, a quarter of minced garlic, 5 grams of pine nuts, a tablespoon of extra virgin olive oil, 20 of corn and 30 grams of green olives.
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