<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>10875</id>
  <title>How to Pit Olives</title>
  <published_at>Wed Jan 16 12:01:00 -0800 2008</published_at>
  <link>http://www.chow.com/stories/10875</link>
  <pubDate>Wed, 16 Jan 2008 20:01:00 GMT</pubDate>
  <short_description>Remove inedible substance from salty flesh</short_description>
  <long_description>Remove inedible substance from salty flesh.</long_description>
  <img>http://www.chow.com</img>
  <author>Stephanie V.W. Lucianovic</author>
  <category>
    <id>14</id>
    <name>CHOW Tip</name>
  </category>
  <pages>
    <page>
      <page_number>1</page_number>
      <content>
        <![CDATA[<div id="video_story" class="clearfix">

<div id="video_holder">proteus embed call</div>

	<h1>How to Pit Olives</h1>


<div id="intro">
The pit pretty much squirts out. But this method&#8217;s an exercise in relativity: It would not work with a peach. 
</div>

</div>

<p class="author_bio_new"> <em><a class="red" href="http://www.chow.com/stories/14/category">CHOW Tips</a> are the shared wisdom of our community. If you&#8217;ve figured out some piece of food, drink, or cooking wisdom that you&#8217;d like to share on video (and you can be in San Francisco), email <a href="mailto:Meredith.Arthur@chow.com">Meredith Arthur</a> and tell us what you&#8217;ve got in mind.</em></p>]]>
      </content>
    </page>
  </pages>
  <tags>
    <tag>
      <id>431</id>
      <name>olives</name>
    </tag>
    <tag>
      <id>13952</id>
      <name>pitting</name>
    </tag>
    <tag>
      <id>13953</id>
      <name>depitting</name>
    </tag>
    <tag>
      <id>13976</id>
      <name>olive pits</name>
    </tag>
    <tag>
      <id>13949</id>
      <name>stephanie lucianovic</name>
    </tag>
  </tags>
</item>
