Hardly any thought sounds as logical as this:
If edible oil is safe to eat, it must also be ideal for a cutting board.
That is why this assumption seems plausible.
But wood follows different rules from our bodies.
Edible oil is made for metabolism.
Wood has no metabolism.
What our bodies metabolize, wood cannot process.
What penetrates remains in the material -
and this is exactly where the differences become apparent.
That is why the crucial question is not:
Can it be eaten?
But:
Does it work permanently in the wood?
Tested for food contact describes something different from being edible:
The oiled surface releases after complete curing
does not release any substances into food
and is suitable for direct contact.
And that is exactly what matters.
OLI-NATURA boiled linseed oil.
For wood surfaces that come into contact with food.
Tested by an independent laboratory.
