Olive wood is common from areas with those, utterly imported here. Beech, birch, cherry and maple are pretty typical "local to here "(North East USA) woods. Pretty much any "not generally known to be toxic, pretty close grained" wood will do; leave the tropical exotics for some other use. In "not actually wood" from the tropics I do have some stuff made from coconut shell (which polishes up nicely once you get past the hairy fuzz it starts with) and bamboo.
Finish-wise, you have oils: mineral oil, (which does not harden but works fine if reapplied regularly and does not go rancid as typical salad oils do), Walnut oil which does harden but introduces some non-obvious risk for "severe tree-nut-allergy" folks.
Wax, with beeswax at the top of the list food-safety wise.
No finish works for some applications, (common enough for spoons) though occasional sanding may be required for maintenance if they get too fuzzy. A spoon used extensively for stirring boiling liquid generally won't retain whatever finish you try to put on it, and may look rather ragged due to all the hot water and drying, but work for decades anyway. (Proof via Mom's beat up old wooden spoon...)
Then there are commercial film finishes that are specifically made to be food-safe, such as "salad bowl finish."
Common things you might _think_ were food safe such as boiled linseed oil (flax seed oil) are not usually actually boiled, they have heavy metals as "drying agents" to make them harden instead, and you don't want those on food contact surfaces.
