My husband makes his own (delicious!) pasta sauce which calls for chopped Kalamata olives. He prefers those soaked in olive oil over red wine vinegar for the best flavor.
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 Liz
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.
Related: Recipe: Kalamata Olive Tapenade with Shallots
(Image: Liz via email)