Olive wood rustic cutting board with live edge , chopping board , bread board , rustic cheese.

  • Ideal for adding a touch of rustic elegance to the kitchen and dinning room , can use it as a cheese or fruit plate , wooden serving tray .
  • Natural ecorce edge / stunning beautiful and versatile cutting board .
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Rustic olive wood cutting boards are a natural cut from a selected olive tree trunk. This piece of wood is natural, so it may have some little damage and many different shapes. The quality of our olive wood is Extra good and it’s very well sanded and has fine finishes, making it an extra quality cutting board. These cutting boards are finished with food-grade mineral oils for safe use with food. Ideal for adding a touch of rustic elegance to the kitchen/dining room.

Perfect to carve meat on, steak board, breakfast/cheese board / Rustic serving & cutting board for grilled and fish. Presentation board, cheese board/ fruit plate/wooden serving Tray.

Absolutely beautiful olive-wood cutting board with live edge, hand-crafted in a natural shape and edge, typical Mediterranean design.

Olivewood, wooden, handmade, Handcraft, natural, rustic, Bois d’olivier , artisanal, rustic, decoration, decor, gift idea, Cadeau


Weight N/A
Dimensions N/A

30 cm (11,8 inchs), 35 cm (13,8 inchs), 40 cm (15,7 inchs)

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  • The photo is just a sample, not the actual item you will receive .each item is one of kind
  • shape, grain, texture, and color can vary slightly as each piece is natural and unique.
  • Sizes , variations : 5 – 7,5 % .as wood trees is irregular.
  • Weights are approximatifs
  • hand washes only with lukewarm and light soapy water ,. Dry immediately.
  • All do not put in the dishwasher.
  • don’t leave soaking in water.
  • do not expose to heat or sunshine.
  • Polish occasionally with food-safe oil: peanut, sunflower, or olive oil, and then wipe it off with a nonlinting dry cloth to maintain their luster and deep coloring.

Olive wood will last not only a lifetime but for generations if properly cared for.


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