Why does the olive bar sell the exact same olives, by weight, both with and without pits? Why would anyone ever buy the ones with pits except by accident (which I just did)?
Because you know where you stand with the unpitted variety. In my experience, there's about a 1 in 50 chance that any supposedly-pit-free olive still contains a pit, which is almost the perfect rate for the false sense of security to get me every time.
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I think I never had a pit in unpit jar of olives. Perhaps one time, ever? What the hell are you buying?
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It's happened to me several times, but as I recall, often in restaurants... and every time I regretted not thinking twice before biting recklessly into the olive!
End of conversation
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