Serving board · olive wood
One piece of olive, oiled not lacquered, no two the same
Cut from one piece of olive, not glued up from strips, which is why the price rises steeply with the length: a 48 cm board needs a 48 cm trunk section without a flaw in it. Olive is dense and closes over knife marks better than beech, and it is figured so strongly that the three boards in a photograph never look like the same product — the one you receive will not match the one on this page, and that is the material rather than a mistake. The finish is food-safe mineral oil, which means it will go pale and thirsty-looking after a month and you re-oil it in two minutes with a cloth. It is not lacquered, so nothing can flake into food. Never put it in a dishwasher: a solid board that is soaked on one face and dried on the other will cup and then split, and there is no repair for that.
