Serving board · olive wood

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.