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I just got myself a new wooden board. I have been told to put some olive oil onto it and let it sink in for a few hours first. But now I'm reading from sources that I should be instead using mineral oil. Which is true? Is it ok to use Olive oil?

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Use food grade mineral oil

While one could use any edible oil (assuming frequent washing as many go rancid) to condition a wooden cutting board, food grade mineral oil or "butcher block conditioner," which is food grade mineral oil with waxes, is preferred because it will not affect the flavor of foods cut on the board.

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    So considering that 90% of the food I will be cutting on it will be cooked in a pot with the same olive oil... I probably don't care, right? – DottyPhone Oct 20 '18 at 15:49
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    If you're frequently washing and re-oiling it probably doesn't matter other than the flavor it contributes to the food. If you use the same oil you cook with than so long as the oil isn't allowed to go rancid or the wood go dry it doesn't matter much. I prefer a mineral oil and beeswax "butcher block conditioner" which lasts a long time and doesn't go rancid. – Tuorg Oct 20 '18 at 15:52
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    I'd suggest editing the discussion of rancidity into your answer; it's just as important as affecting flavor. – Cascabel Oct 20 '18 at 16:04

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