Why the Best Olives Have Pits (The Science of Crunch)
When you order a high-end steak, you order it "bone-in" for a reason: the bone preserves moisture and flavor. Olives are no different. We made a bold choice to keep the pits (stones) inside our snack packs.
3 Reasons "Pits-In" is Superior
- Structural Integrity (The Crunch): The pit acts as the structural spine of the olive. When you mechanically remove it (pitting), you collapse the fruit's architecture. Keeping the pit ensures Teta's Olives retain a firm, meaty crunch that pitted olives simply cannot match.
- The "Flavor Vault": Pitting an olive creates a hole that allows brine to wash out the natural oils and wash in excess salt. By keeping the olive whole, we seal the natural buttery flavor inside.
-
Mindful Snacking: In the Middle East, snacking is a ritual. Eating around the pit forces you to slow down and savor the complex flavors, rather than mindlessly consuming calories.
The "Cracked" Technique
We use the traditional Levantine method of "cracking" the olive skin just enough to let our marinade of lemon, chili, and spices penetrate the fruit without damaging the pit. This gives you the best of both worlds: deep flavor and perfect texture.
Whole vs. Pitted: The Structural Impact
| Metric | Teta's Whole Olive (Pits-In) | Standard Pitted Olive |
|---|---|---|
| Oxidation Risk | Low. Internal flesh is hermetically sealed by skin and pit. | High. Internal cavity exposed to air and brine. |
| Sodium Absorption | Controlled. Absorbs brine slowly through skin. | High. "Sponge Effect" as brine floods the center. |
| Texture Agents | None. Natural turgor pressure. | Calcium Chloride. Often added to artificially firm the fruit. |