How to Pit Cherries Using Cherry Pitter

Cherry pitters are a must-have tool in every kitchen

No matter how many chopping and slicing kitchen gadgets come on the market you will still find 99% of professional chefs using their knives for most of the things these gimmicks purport to be able to do better.

However one gadget that I and most other chefs I know, use and stand by, is a cherry pitter. In fact I hesitate to even call it a gadget as they are usually made by very reputable kitchen tool and knife manufacturers.

So allow me to rephrase that; one piece of “equipment” that I and most other Chefs I know use and stand by is the olive or cherry pitter.

This amazing little plier like looking piece of equipment can pit a box of cherries in a matter of minutes. Now let’s discover how to best use this neat tool.

How to Use a Cherry Pitter

1. Place the cherry in the bottom cradle with the top facing up.

1. Squeeze your hand and the pitting hammer will come down on the top of the cherry, pushing the pit out of the bottom of the cherry.

1. Olives are done in the same fashion.

If you have not got a pitter like this, I recommend you get one if you plan to pit a lot of cherries or olive, but in the mean time, here are some tips on how to pit cherries without a cherry pitter.

• For Cherries:

1. Use a paring knife to slice around the cherry through the top.
2. Twist either side of the cherry, (one side may have already come off).
3. And pop the pit out with your finger or the paring knife, but be careful.

• For Olives:

1. I tend to go for a rustic look and squish the olive under the side of my knife and then simply tear or squeeze the olive pit out.

If you mastered the technique then you’re ready to prepare a few cherry dishes. Check out one of our favorites below:

• Cherry, Almond and Mascarpone trifle
• Cherry Mascarpone Swiss Roll
• Chocolate Cherry Cake
• Chocolate Cherry Cookies

Paul Hegeman

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.