I wonder if the olive wood reports are coming from the places (like Spain or Italy) where it's easy to get fresh olive wood... In the States kitchen supply stores (including Bed Bath & Beyond) sell olive-wood spoons ($5 or so), bowls and such, but I don't know how much processing (e.g. thermal) did that wood go through.
I buy olio nuovo here and can attest that it's very different from the supermarket olive oil.
I wonder if the olive wood reports are coming from the places (like Spain or Italy) where it's easy to get fresh olive wood...
The anecdotes don't seem to specify that it must be fresh, no. Consider gjm's anecdote right here: I doubt a chess board made of olive wood is all that fresh when it's bought by the end-consumer, and if the freshness made a big difference and the chessboard was just months old, then the effect should've noticeably gone away. (That wood lasts a long time makes sense - the oils and other chemicals must be able to take a long time t...
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