Olive Wood: the perfect kitchen companion
Olive wood has a long and rich history tied closely to the Mediterranean region, where the olive tree (Olea europaea) has grown for thousands of years.
Olive trees are native to the Mediterranean Basin, including countries like France, Spain, Greece, Italy, Israel, Palestine, Lebanon, Syria, and parts of North Africa. They have been cultivated for over 6,000 years, primarily for their fruit and oil, but the wood has also been highly valued due to its durability, beauty, and symbolic meaning.
The Use of Olive Wood Throughout History
In Ancient Times (c. 3000 BCE – 500 CE), olive oil was central to life in the regions of Greece and Crete. Therefore, olive wood—dense, aromatic, and antibacterial—was a logical choice for tools like stirrers, bowls, and ladles.
Ancient Egyptians also used olive wood decoratively and for small tools. Olive trees were introduced to Egypt around the 18th Dynasty (c. 1500 BCE), likely from Canaan or Syria, where olives were already widely cultivated.
The olive tree was considered sacred and symbolic, associated with peace, purity, and eternal life—values central to Egyptian cosmology.
Olive wood was rare and precious in Egypt compared to native woods like acacia, sycamore fig, or tamarisk. It was used to make inlay work and religious objects but because of its density it was occasionally used to make tool handles, spoons and kitchen utensils, combs and cosmetic items.
It’s worth noting that olive oil was highly prized and used for anointing rituals, lamps, cosmetics and perfumes. The presence of olive oil containers in tombs (such as in Tutankhamun’s tomb) shows its spiritual and practical value. The trees and oil were sometimes depicted in art or tomb reliefs, emphasizing their significance.
The Romans as well made extensive and practical use of olive wood, especially in their daily life, agriculture, religion and craftsmanship. They often used olive wood to make kitchen spoons, bowls, and pressing tools.
Then, in the Middle Ages (500–1500 CE), in monastic and rural kitchens around the Mediterranean, olive wood remained popular due to its availability, durability, and resistance to odors. Artisans passed down traditional carving techniques, often in family workshops.
In the 19th Century, Olive wood utensils were common in Provence, Tuscany, and Andalusia, often crafted by shepherds and farmers during winter months. Items were purely practical—spoons, butter paddles, cutting boards.
Today, olive wood is both artisanal and symbolic, with growing demand for handcrafted, sustainable kitchenware.
Regions like southern France, Tuscany, and Tunisia have become known for decorative yet functional olive wood utensils, often sold in local markets and exported worldwide.
Olive Wood in the South of France
In the south of France, olive wood plays a deep cultural and practical role, especially in regions like Provence, the Languedoc, and parts of the Côte d’Azur.
The Mediterranean climate—hot, dry summers and mild winters—is ideal for olive cultivation. Additionally, olive trees thrive in rocky, limestone-rich soils commonly found in Provence and surrounding areas.
In the South of France, olive wood is still used to this day to make:
• Utensils: spoons, spatulas, cutting boards—popular in local artisan markets.
• Bowls and platters: olive wood’s unique grain and hardness make it ideal.
• Mortars and pestles: commonly used in Provençal cooking for garlic and herbs.
While most trees are cultivated primarily for olive oil production, older or unproductive trees are harvested for wood. When a tree dies naturally or must be removed, its wood is salvaged, dried slowly, and used for woodworking.
What makes it the perfect kitchen companion?
• Olive wood is very dense and hard, making it highly resistant to wear and tear. Therefore, it doesn’t easily splinter or crack, which is ideal for cutting boards, spoons, and spatulas that get frequent use.
• Olive wood is naturally antibacterial. The dense, closed grain structure resists moisture absorption. This helps inhibit the growth of bacteria and odors, making it more hygienic than some plastic or porous wooden utensils.
• Olive wood is resistant to staining and odors: it doesn’t easily absorb liquids, oils, or smells. This makes it ideal for items like salad servers, cheese boards, or garlic mashers that come in contact with strong foods.
• Olive wood utensils are gentle on cookware as they won’t scratch or damage non-stick or delicate cookware surfaces. They’re safer than metal tools for pots, pans, and ceramics.
• Olive wood has naturally beautiful grain and color with rich swirls that make each piece unique. For that reason, many people choose olive wood kitchen tools not only for function but also for their natural beauty and rustic charm.
• Olive wood is eco-friendly and sustainable as it is often harvested from old or unproductive trees, or from trimmings. This makes it an environmentally responsible choice—no tree is cut down just for its wood.
How to Care for your olive wood kitchen utensils
• Do not soak in water or wash in a dishwasher—hand wash and dry immediately.
• Oil occasionally with food-safe mineral oil, beeswax or olive oil to keep the wood from drying out, maintain its luster and prevent cracks. Rub a small amount of oil into the wood with a soft cloth or paper towel. Let it soak for a few hours or overnight and wipe off excess oil with a clean dry cloth. You can do so once a month with regular use, or anytime the wood starts looking dull or dry.
• Keep away from extreme heat or sunlight.
• Use separate utensils for strongly colored/spiced foods (like turmeric or beets)
In conclusion, you may indeed agree with Roman author Pliny the Elder who once wrote: "There is no tree more useful to man than the olive" (Natural History-1st Century CE).
