The mechanical process aligns the olives lengthwise, and then pinches them between a coring sleeve (which captures the pit) and the punch, which leaves that 'x' shaped mark in then end of the olive. The coring sleeve is withdrawn, with the pit and an incidental amount of olive 'meat'. read more
Those 'Xs" on the bottom of jarred or canned olives are indeed an artifact of the mechanical pitting process. The X marks the spot where the pitter enters the fruit; the round hole on the other end is where the pit comes out. read more
I'm assuming you mean California black olives as opposed to Mediterranean olives. The latter are indeed available in glass bottles or even clear plastic pouches. California black olives are not fermented, as are the Mediterranean olives. When processing starts, they're not even black. read more
No, those guys we do not carry." Malzan says Eataly isn’t just about eating. Eataly is about knowing the story of what you’re eating. Actually, there’s a great story. read more