Wash by hand only. Use warm water and mild dishwashing liquid to wash the board after each use. Avoid soaking the board in water.
Dry immediately. Dry the board with a towel and let it completely dry before storing.
Oil regularly. Apply a food-safe oil, like mineral or coconut oil, to the board to keep it from drying out and cracking. How often you should oil it depends on how often you use it. If you use it regularly, you might oil it once a week.
Protect from heat and cold. Avoid exposing the board to extreme heat, cold, humidity, and temperature variations.
Sand occasionally. Every couple of years, you can sand the board and then oil it.
Be aware of stains. Some foods, like beetroot, can permanently change the color of olive wood. Garlic can also leave an unfading scent on the board.
Olive wood is a tough, long-lasting material that's safe for food preparation. It's antimicrobial, meaning it's resistant to bacteria and other pathogens. With proper care, an olive wood cutting board can last for decades.
