The trouble is we cannot find pitted Kalamatas in olive oil, only the vinegar — even at our grocer's olive bar. I am the default olive pitter and I'm tired of smelling like olives for hours after we're done cooking. Is there a reason why pitted olives can't be stored in oil?
Sent by LizEditor: This is an interesting question, Liz! It is true: We don't usually see pitted olives in oil.
Readers, any ideas or tips? We are a little stumped on this one.
(Image: Liz via email)