Olive wood cutting boards
An olive wood cutting board immediately stands out through the dark and light lines winding through the wood. No two boards are the same. This is because olive trees grow slowly and irregularly, giving every board its own grain pattern. This unique grain is exactly what makes olive wood so popular for cutting boards and serving boards. Because the trees grow slowly, olive wood is also a relatively expensive and exclusive wood type.
Features of an olive wood cutting board
Olive wood is hard and naturally rich in oil. As a result, it absorbs little moisture and is less likely to retain odours. An olive wood cutting board is harder than beech and denser in structure than acacia. This has two sides. Your board will not quickly develop deep cut marks and will look good for a long time, but your knife notices that hardness: an edge generally stays sharp for less time on olive wood than on softer woods such as walnut or beech. If you cut large quantities every day, olive wood is therefore not always the most knife-friendly choice.
Olive wood excels at use on the table. Its striking grain pattern and warm appearance also make an olive wood cutting board highly suitable as a serving board for cheese, bread or tapas. The natural oil in the wood also helps prevent moisture and odours from penetrating deep into the board.
After use, rinse the board, dry it thoroughly and place it upright so both sides can dry. Due to its natural oil, olive wood needs treatment less often than beech, for example, but applying cutting board oil a few times a year helps keep the wood nourished and brings out the grain pattern beautifully.
Read about wood maintenance in wooden cutting board maintenance. Compare all types under wooden cutting boards.