Pit an Olive in Seconds Flat

Chosigt Funnel , $0.99. Available at Ikea .

Sometimes I think that everything in life comes with a string attached. Take olives, for example. They're delicious, they're healthy... and then there's that pit.

I can't tell you how many times I've been thrilled to find a jar or can of olives in my pantry, only to get frustrated trying to delicately pit them with a paring knife. The olive juice gets everywhere, the pits never come out cleanly, and it's always crazy time-consuming. Buying pre-pitted olives is an option, but the cans are so seductively cheap. And even though olive-pitters are wonderful, useful things, I've never gotten around to buying one. (Although after scoping this pretty one, I'm definitely considering it.)

I'm indebted to an old friend who told me his method of pitting olives in a flash, and I've relied on it ever since. I'm happily sharing it with you, just in case you're ever in a pinch:

You need:

1. Rinse and drain olives.
2. Turn your funnel upside-down, so the wide end is resting on your cutting board.
3. Place an olive at the top of the narrow end. Gently press your olive at the top of the narrowing. The pit will fall through the hole, and you'll just be left with just the fruit.
4. Repeat for the remainder of the olives.

Now you can add them to pasta, salads, or just pop 'em in your mouth — and you'll never have to worry about biting into one of those pits again.

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