We always love those beautiful, big green olives that come in a bowl at a fancy wine bar or an expensive jar of imported Kalamatas—but what if there was a way to make eating them or using them in a Martini just a little bit less annoying?

Today we will tell you how to pit olives for your next Martini. Don’t have an olive pitter? Who does? Two takeout lids are all you need!

Take one lid—we’re talking the round, plastic kind, like from a takeout order of pho—and place it right side up on a work surface. Put a few of your olives into it—the ridge on the lid should keep them from rolling away—and invert the second lid on top, ridge down.

At this point, you have two options: you can use the palm of your hand…or you can use a meat mallet. Whatever method you choose—the mallet sounds like more fun—just make sure you have enough smashing power. Hit each olive, one by one, while (carefully!) using your other hand to keep the lids together.

After just seconds, you can remove the top lid to reveal mostly-intact but notably pit-free olives. Repeat as needed until you have enough for your antipasti…or a martini.

This method is so fun, you’re going to have a lot of olives to use up.