<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Hello,

My question is with the olive wood. I read recently that it is used in
Greek cooking and adds a wonderful flavor to meats. When I asked this
question to someone else this was the response:

I'd be careful. Olive fruits are toxic until they've been properly
processed. I would assume that whatever makes the fruits toxic might be
present in the wood to some degree.

Most folks who barbecue in lands warm enough to grow olives in seem to
prefer touse grapestocks instead.


Can you use the wood for barbecue/smoking/cooking meat?

Gloria
--
http://natures-emporium.com/
Stones and minerals, tumbled stones, gemstone fountains and fountain
stones
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>I have an olive grove in Le Marche, Italy. This year we have an excessive
amount of olive wood as many trees were damaged by last winter's excessive
snowfall. I want to use the wood to make kitchen utensils - salad tongs,
spoons etc. Can anyone give me information on how to season the wood (how
long does it take for example), and I'm also looking for a contacts of local
craftsmen who would be able to make these utensils for me?

Thanks in advance.



Jason Gibb



[Non-text portions of this message have been removed]
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Jason,

There is someone who works in olive wood at Orvieto but it is a bit
of a hike from the Marche.

Cheers Brian Chatterton
</pre>
</td></tr></table>