How to Choose the Right Olive Wood Cutting Board

If you've started shopping for a cutting board, you've probably noticed olive wood coming up again and again — and for good reason. It's dense, naturally antibacterial, and ages into something more beautiful the longer you use it. But not all olive wood cutting boards are made the same way, and picking the right one comes down to a few practical questions. Here's what actually matters.

Why Olive Wood Makes an Exceptional Cutting Board

Olive wood is one of the hardest, densest woods used in kitchenware. That density does two things for you: it resists deep knife scarring better than softer woods like bamboo or pine, and it naturally repels moisture and bacteria, so it doesn't need chemical treatments to stay food-safe. At OLIVIKO, our boards are cut from olive trees that have stopped producing fruit — meaning no living, productive tree is ever cut down for a board. The wood is simply repurposed at the natural end of its growing life.

Every board is also cut from a single solid piece — never glued or laminated from smaller strips — so there are no seams to trap moisture or eventually split apart.

What to Look For When Choosing a Board

Size and Shape

Match the board to what you'll actually use it for. A smaller board (around 12–14 inches) is easy to store and ideal for everyday prep — vegetables, garlic, quick slicing. A larger board (16–20 inches) works better as a shared prep surface or for serving cheese and charcuterie at the table. Oval and rectangular shapes are mostly a style preference, though rectangular boards typically offer more usable flat surface edge-to-edge.

Thickness and Weight

Thicker boards resist warping better and feel more substantial in daily use, but they're also heavier to lift and wash. If you plan to move the board often — between counter, sink, and table — a lighter board in the 12–16 inch range is usually more practical than an oversized one.

Finish

Look for a board finished with food-grade oil, not varnish or lacquer, which can crack and isn't meant for direct food contact. A properly oiled olive wood board should have a warm, slightly matte sheen — not a glossy, plastic-like coating.

OLIVIKO's Olive Wood Cutting Boards

We make a few different sizes depending on how you plan to use yours:

• 12.5 × 7.25 in chopping board — compact, everyday prep size
• 16 × 8 in cutting board — a versatile mid-size option
• 20 × 8 in chopping board — our largest, ideal for sharing or serving
• Oval cutting board (35 cm / 14 in) — a softer, organic shape for the table
• Rectangular cutting board (40 cm / 16 in) — clean lines, maximum flat surface
• Cutting board with handle — easier to carry and hang for storage

Browse the full range in our Olive Wood Cutting Boards collection.

Caring for Your Board

A little care keeps an olive wood board looking good for years:

• Hand wash with mild soap and water — never soak it or put it in the dishwasher
• Dry it immediately after washing, standing upright if possible
• Re-oil occasionally with food-grade mineral oil to keep the wood from drying out

For a full walkthrough, see our olive wood care guide.

Frequently Asked Questions

Is olive wood better than bamboo for cutting boards?
Olive wood is denser and more resistant to moisture and bacteria than bamboo, and it tends to age more gracefully rather than splintering or delaminating over time.

Can I put an olive wood cutting board in the dishwasher?
No — heat and prolonged water exposure will warp and crack solid wood. Hand washing and drying immediately is the safe approach.

How long does an olive wood cutting board last?
With basic care (hand washing and occasional oiling), a solid olive wood board can last decades — it's one of the few kitchen tools that actually improves with age.