Cookware

Why olive wood for spoons?

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Why olive wood for spoons?

cottager | Mar 11, 2007 11:08 AM

Why is olive wood used for wooden utensils and other cookware? It looks good (but lots of other woods do too), but is there anything special that makes it particularly suited to cooking? Does it resist staining from ingredients like turmeric? Or does it not pick up flavours? I'm wondering whether it's worth the cost, or am I just paying for the romance of a spoon from Provence?

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