Olive wood in the kitchen: oil it, never soak it

Olive wood looks like it can live in the sink. It cannot. Water sits in the grain, the board cups, the salt keeper lid warps, and the honey dipper dries pale. Wash it, dry it, oil it. That is the whole care list.

Hand wash only

Wipe boards, bowls, spoons, coasters, napkin holders, and the mortar with a damp cloth and a drop of mild soap. Never the dishwasher. Never a soak. Stand the piece on its edge so both faces dry.

Oil when it looks thirsty

When the surface turns matte or chalky, rub on a thin coat of food-safe mineral oil. Wipe the extra. Repeat after a few weeks of daily use. This applies to the olive wood cutting board with handle, the spice jar salt keeper, the honey pot, the server set, and the butter knife.

Boards vs bowls

Use a juice-groove board for citrus and tomatoes. Use a bowl for olives and nuts. Do not cut on a serving bowl just because the wood matches.