I own one
but if you were to get a stopwatch, and time how long it takes per olive to de-pit them (and these gadgets are not always effective on the harder-fleshed olives), put them on board, chop them, scrape them into the sauce, then wash you knife, depitter and board when you're done, and compare it to the "chew and spit" method, it is far inferior in both time and efficiency, and I think the pre-chewed olives blend better with sauce. It's difficult to replicate this effect.
( cumquat may will not be commenting further on the allegations, Sat 17 Sep 2011, 21:40, Reply)