If you are wondering “can I use olive oil on chopping board surfaces?”, the short answer is: you can, but you shouldn’t for long term care. For wooden and bamboo cutting boards in daily kitchen use, a food safe mineral oil or board conditioner is up to 3 times more durable and far less likely to go sticky or rancid than olive oil.
Why olive oil is not ideal for your chopping board
Olive oil feels natural and handy, especially when you already cook with it every day. So why do most board makers and chefs avoid it?
- It can go rancid in 2 to 6 months, especially in warm kitchens, leaving a sour smell in the wood.
- It stays slightly tacky, which traps dust, crumbs and food bacteria on the surface.
- It does not harden, so it never forms a proper protective barrier against water.
- It can stain and darken unevenly, especially on lighter bamboo boards.
For that reason, Deer & Oak boards such as our Large Bamboo Board 45x35cm and Large Acacia Board 45x35cm are pre treated with food safe mineral oil, not olive oil. With a quick re oil every 4 to 8 weeks, you can keep a board in daily use for 5 to 10 years without smell or stickiness.
What to use instead of olive oil on a cutting board
If you want your wooden or bamboo kitchen board to stay smooth, safe and water resistant, choose one of these instead of olive oil:
- Food safe mineral oil (often sold as “butcher block oil”) for regular maintenance.
- Board conditioner that blends mineral oil with beeswax for extra water resistance.
- Walnut oil or grapeseed oil if you specifically want a plant oil. These dry more completely than olive oil, but still need topping up every few weeks.
On Deer & Oak boards this routine works well:
- Clean your board with hot water and a tiny amount of mild washing up liquid.
- Dry upright for at least 8 hours until completely dry.
- Apply 10 to 15 ml of mineral oil to a 45x35cm board, less for a 38x28cm board.
- Leave to soak for 20 to 30 minutes, then wipe off any excess.
- Stand the board on its side overnight before using again.
This simple habit helps boards like our Bamboo Double Pack stay smooth and resist cracking for many years.
When is olive oil on a board acceptable?
There are a few situations where using olive oil on a chopping board is less of a problem:
- Short term presentation boards such as a one off cheese board where you want a quick sheen.
- Boards used mainly for dry foods like bread, nuts or fruit, where you wash them lightly and often.
- If you are happy to re sand the surface every few months to remove any sticky or smelly oil.
Even then, we still recommend a drying oil or mineral oil instead. On darker boards such as our Carbonised Bamboo Board, olive oil can cause patchy shine that spoils the natural grain.
How to fix a board that already has olive oil on it
If you have already used olive oil on your kitchen board and it smells or feels sticky, you can usually rescue it in under an hour of active work.
-
Deep clean
Mix 1 tablespoon of bicarbonate of soda with a little water to make a paste. Scrub the surface firmly with a cloth or soft brush, then rinse and dry. -
De grease
Wipe with white vinegar or lemon juice and salt, leave for 5 minutes, then rinse and dry again. -
Light sanding
Once fully dry, sand with 180 to 240 grit paper following the grain. This removes the top layer of rancid or sticky oil. -
Re oil properly
Apply food safe mineral oil as described above. For badly dried boards, do 2 or 3 coats in one day, allowing at least 30 minutes between coats.
After this, avoid adding more olive oil. Stick to mineral oil and your board should feel smooth and neutral again.
Deer & Oak chopping boards compared
All Deer & Oak boards arrive pre oiled with food safe mineral oil, so you don’t need to treat them with olive oil at all. Below is a quick comparison of some of our most popular sizes.
| Product | SKU | Size (L x W) | Weight | Material | Typical use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45x35cm | 1.8kg | Moso Bamboo | Everyday chopping and family meal prep | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38x28cm | 1.2kg | Moso Bamboo | Smaller kitchens or single person cooking | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45x35cm | 1.9kg | Carbonised Bamboo | Serving and chopping with a darker finish | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45x35cm | 2.1kg | Acacia Wood | Heavy duty chopping and serving | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38x28cm | 1.5kg | Acacia Wood | Compact worktops and smaller households | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45x35cm + 38x28cm | 3.0kg | Moso Bamboo | Separate boards for meat and vegetables | £49.99 |
Who this is for and who it is not for
Ideal for:
Home cooks who want their wooden or bamboo cutting boards to last at least 5 years, anyone who prepares fresh food daily, and people who prefer to care for their kitchen boards with simple, repeatable routines using food safe mineral oil instead of olive oil. If you like the idea of a pre oiled board that only needs topping up every month or two, Deer & Oak boards will suit you.
Not recommended for:
People who want completely maintenance free plastic boards, those who dislike any kind of oiling routine, or cooks who insist on using only olive oil for all kitchen tasks. If you often soak boards in water or run them through the dishwasher, our wooden and bamboo boards will not match your habits.
FAQ: Can I use olive oil on chopping board surfaces?
Q: Will olive oil ruin my wooden chopping board?
A: Olive oil will not destroy your board overnight, but over several months it can turn sticky and rancid inside the wood fibres. This leads to unpleasant smells and can attract more bacteria on the surface. A switch to food safe mineral oil will protect the board far more reliably.
Q: Is olive oil safe on a cutting board used for meat?
A: It is technically food safe, but it is not a good idea for boards that see raw meat. Any tacky or rancid oil can trap meat juices and make the board harder to clean properly. For meat boards we suggest a regular scrub, full drying and then a light coat of mineral oil only.
Q: How often should I oil my kitchen board if I do not use olive oil?
A: For a board used daily, oiling every 4 to 8 weeks is usually enough. If you see the surface looking pale, dry or rough, that is a clear sign to re oil. New boards sometimes benefit from two coats in the first month to build up protection.
Q: Which Deer & Oak board is best if I want low maintenance care?
A: The Bamboo Double Pack with 45x35cm and 38x28cm boards is a practical choice because you can separate raw and cooked foods. Both boards arrive pre treated with mineral oil, so you only need to top up occasionally with the same type of oil, not olive oil.
Recommended Deer & Oak boards and where to buy
If you are ready to skip olive oil and start caring for your chopping boards properly, these Deer & Oak options are a strong starting point:
- Bamboo Double Pack (DNO-BCB-2PK) 45x35cm + 38x28cm, 3.0kg, Moso bamboo, £49.99. Ideal if you want one board for meat and one for vegetables. Available on Amazon UK.
- Carbonised Bamboo Board (DNO-CBB-LG) 45x35cm, 1.9kg, carbonised bamboo, £39.99. Suits darker kitchens and doubles as a serving board. Find it on Amazon UK.
- Large Acacia Board (DNO-ACB-LG) 45x35cm, 2.1kg, acacia wood, £44.99. Good for heavier chopping and presentation, available as part of our acacia range.
You can explore the full Deer & Oak collection of pre oiled bamboo and acacia boards on our chopping board page, browse multi board sets on our sets collection, or see what other cooks are choosing on our bestsellers list. With the right oil and a simple routine, your board can stay in daily service for years without a drop of olive oil.