It's an olive spoon. Slotted, of course, and just the right size to get olives out of a jar. I never thought I needed something like this until it was given to us as a gift. Now I know that I can't live without it.Well, maybe I can, but you know what I mean.
I like how when you buy a jar of cornichons there is usually a plastic device that acts the same way. You pull it up and the brine stays and the cornichons are easily get-able. We bought some the other day that are extremely vinegar-y. I soaked them in water for a minute before serving them yesterday and they were still salty.
ReplyDeleteBTW I made a tart aux pruneaux. I soaked the prunes in Armangnac all day, then cooked them in it, made the crust a little too big, put it in a dish, put the pruneaux in, and then folded the edge of the crust over a bit. It looked very rustic. Jean-Jacques said it was very French looking and that I never made tarts that looked like that n the States.
If I were a real blogger I would taken pictures. It did look nice.
That olive spoon is also great for getting capers or green peppercorns out of a little jar.
ReplyDeleteI didn't even know this existed! I think I have always used a teaspoon.
ReplyDeleteCool spoon!
ReplyDeleteowen, that thing in the pickle jar is great. Your tarte sounds delicious.
ReplyDeleteken, yeah, I forgot about that!
claude, thanks for all the comments on the previous posts. You know you can't get too many comments. ;)
cc, isn't it, though!
what a cool little tool!
ReplyDelete