Olive wood chopping board
An olive wood chopping board immediately stands out because of 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 each board its own unique pattern. It is precisely this unique grain that makes olive wood so popular for chopping boards and serving boards. Because the trees grow slowly, olive wood is also a relatively expensive and exclusive type of wood.
Features of an olive wood chopping 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 chopping board is harder than beech and denser in structure than acacia. This has two sides. Your cutting board won't develop deep cut marks easily and will retain its attractive appearance for a long time, but your knife will certainly feel the difference in hardness: on olive wood, a blade generally stays sharp for a shorter time 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.
Where olive wood really excels is in use at the table. With its striking grain and warm appearance, an olive wood cutting board is also 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, wipe it dry thoroughly and stand it upright so that both sides can dry. Thanks to its natural oil, olive wood needs treating less often than beech, for example, but applying chopping board oil a few times a year helps keep the wood nourished and brings out the grain beautifully.
You can read how to maintain wood in wooden chopping board maintenance. Compare all types under wooden chopping boards.