These pretty condiment spoons are used for scooping up olives, feta in brine, pickles and so forth. A beautiful decorative and functional spoon, they are shaped like a long teaspoon, with three holes in the bowl allowing the liquid to drain through. I make them with either a heart or a bird finial carved on the end of the handle.
These are approximately 21cm long.
Current stock is Camphor Laurel, Silky Oak and White Beech. I cut the spoon shape out using a bandsaw and then shape using a series of hand carving tools including a bent gouge and knives. These are knife finished before burnishing and then sealing with my spoon butter; a heady mix of coconut oil and beeswax which is then buffed to a shine.
Care for your Olive spoon: Wash with warm water and detergent when needed. Never place in the dishwasher. Dishwasher = sadness :( From time to time you can re-sand with a light grade sandpaper (for example 320 grit), and re-oil using a food safe and non-oxidising oil (for example food grade mineral oil, grapeseed oil, coconut oil, or my spoon butter!).
