I love a certain kind of olive that they sell at Whole Foods in their olive bar. They remind me so much of the south of France it’s amazing. And they are pitted. Actually I shouldn’t like that. It seems somehow more processed and less authentic. No olives are pitted in France. But hey, we’re here in the US and I don’t really mind not pitting them. So maybe it adds to the cost but not having to pit them is nice. If, like I said, less authentic.
I noticed last time when I bought them that there was a little sign that said they were pitted in some automated process and to be careful to watch for pits. I don’t think I have ever had one with a pit and so I didn’t think too much about it until I ate one and nearly cracked a molar.
So much for being pitted. Nice knife though.