Pit your olives carefully or expect a hefty dentist's bill. It's simple but must be done diligently or you'll suffer.
Talk to anyone coming from the Mediterranean and they will turn up their noses at pitted olives from the shop. This is a skill that you must learn yourself, like shelling pecans, or accept an inferior product.
The food processing industry ruins olives just like they spoil pecans and most foods. Going back to basics does take time, and a little effort, but the benefits are vast.
I don't know why, I should ask my Italian friend Aldo but, when industry pits olives, they ruin them. Do it yourself. It's so simple.
Lay out your olives on a plastic chopping board or something similar. Take a strong glass and, one at a time, use the glass to crush them and squeeze the pit out.
Very important, place the pit in the glass and then pop the olive into your mouth, or a bowl where you might be making olive pâté. Jup, European spelling is interesting, not so?
That way, every single pit will be accounted for; it only takes one to destroy a tooth. And make your dentist happy; his next skiing holiday is paid for!
Pit olives is a very basic procedure that every single person in the Mediterranean can do and, we either learn it, or suffer from a cracked tooth.
Use the glass to gently crush the olive and squeeze out the pit.
Count the olives and pits. If you're short, expect a cracked tooth.
Ten olives and the same number of pits.
There's a laziness I'm afraid in our world that we pay dearly for. We are unwilling to take a few minutes to pit our own olives, crack our nuts, bake bread and wash spinach from the greengrocer or garden. Rather we would entrust this to a food company that will charge us an arm and a leg, and most likely spoil things in the process.
Sneakily, they'll extract out the vitally important vitamins and fatty acids, which they'll sell to the pig farmer at great profit, and the lignans that prevent metastatic disease of the breast and prostate too.
Are you also too idle to pit olives, bake your own bread and shell pecan nuts? Alas, you'll pay the price. Plan on lots of visits to the doctor and pharmacist. A life without medication is a beauty to behold; believe you me, it's possible. The pharmaceutical industry preys on our laziness and unwillingness to shell our own nuts, bake bread and pit olives; and a heap of other fast food.
Now you can turn your pitted olives into pâté or even tapenade by adding some capers. To my mind it's all about enriching the flavours and adding colours to provide the phytochemicals that scientists now have proved will extend our lives with less chronic disease and pain.
Here, if you look carefully, you can see feta cheese, capers, garlic, lemon pulp, peppadews and olive oil. It's a rich smorgasbord of flavours fit for a king.
Simply now use the stick blender to turn your pit olives into a paste; enjoy it on wholemeal bread and if you insist crackers. The latter have generally been ruined by the food manufacturing industry by extracting all the valuable nutrients from the wheat.
Tapenade with pitted olives may not look like much, but just you wait until you taste it.
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