Pitting is the removal of stones (pits) from fruit such as cherries, plums, olives, and dates, whether by hand, with a dedicated pitter tool, or by industrial machinery. The domestic cherry pitter, which pushes the stone through while leaving the fruit largely intact, is the familiar example, essential for pies, jams, and clafoutis where biting on stones would ruin the dish. Olives are pitted for stuffing and for table use, and dates for confectionery. Industrially, pitting machines process tonnes per hour using plungers, rollers, or water jets, with optical sorters checking for missed stones, since a single remaining pit can break a tooth or damage equipment. The operation seems trivial but determines the usability of the fruit: pitted fruit is ready-to-eat convenience, unpitted is a hazard and a chore.