How do they get the pips out of an olive???
To make them look like they do from the factory, you need an olive pitter. I don’t know what they cost but you can buy cherry pitters from wine making supply houses. I would think pitting them by hand would be so tedious as to require frequent alcoholic refreshments. Then after about 8 you throw away the olives and by a can of the pitted ones and continue drinking. If I was forced to do them by hand I would simply take a paring knife and slice all the way around and separate. You’d have half olives but the pit would be gone.
