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Price range: $54.95 through $199.99
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Price range: $269.10 through $1,395.00
Price range: $24.95 through $149.95
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WHY OLIVE WOOD
The grain does the talking
Olive wood earns its reputation on three counts. The look: swirling, high-contrast Mediterranean grain — ours from old trees in Italy and Tunisia — that makes an empty board a centerpiece. The substance: olive is one of the densest board woods there is, naturally moisture- and odor-resistant with antibacterial properties, so it works as hard as it shows off. And the standard: everything we sell at retail is Grade A trunk wood, vivid grain on both faces, no fillers — the full protocol is on our wood standards page. The lineup covers traditional panel-built boards from 12×9 up, handled serving and charcuterie boards, one-piece steak and meat boards with juice grooves (17×11 rectangular and 16×10 arched), the marble-and-bowls charcuterie set, and the one-piece live edge line. Standard 0.75" thickness; the 17×11 grooved boards run a full inch.
QUESTIONS
Olive wood cutting boards, answered
Is olive wood good for cutting, or just for show?
Both, emphatically. Olive is among the hardest, densest woods used for boards — it takes real knife work, resists absorbing moisture and odors, and carries natural antibacterial properties that made it a Mediterranean kitchen staple for centuries. The showpiece grain is the bonus; the working properties are the foundation.
Why does every olive wood board look different?
Because the tree decides. Olive grain is famously irregular — swirls, waves, honey-and-umber contrast — and no two cuts repeat. Your board won't match the photo exactly; it'll match its species. If you want to see the actual board before it ships, message us and we'll send photos from the current batch.
Are your olive boards one piece of wood?
Two builds in this collection. The traditional rectangular boards are panel-joined like our maple and walnut — the right way to build a stable, flat working board. The steak and meat boards and the live edge line are each cut from a single piece of trunk. Either way, it's Grade A trunk wood with grain on both faces — never the branch wood that gives cheap olive boards one pretty side and one plain one.
Which olive board should I get for steak and carving?
The one-piece meat boards with juice grooves: 17×11 rectangular (a full inch thick) or the 16×10 arched, with or without handle. The groove holds what a resting steak releases, the density shrugs off knife work, and the grain makes the carving board part of the table setting.
Do you sell olive wood in bulk or lower grades?
For retail, Grade A only — that's the standard on every board on this page. For crafters, stores, and bulk buyers, we do supply other grades and quantities through wholesale; reach out with what you're making and we'll quote it.
Want a name on it?
Olive wood's rich grain loves bold personalization — names, est. dates, a single initial. Same Grade A boards, engraved to order with a free preview.