Hardly any thought sounds as logical as this:
If cooking oil is edible, it must also be ideal for a cutting board.
Therefore, this assumption is obvious.
But wood follows different rules than our body.
A cooking oil is made for metabolism.
Wood has no metabolism.
What our body processes, wood cannot process.
What soaks in remains in the material –
and that's exactly where the differences show.
Therefore, the crucial question is not:
Can you eat it?
But:
Does it work permanently in the wood?
Food contact certified describes something different than edible:
After complete curing, the oiled surface
does not release any substances to food
and is suitable for direct contact.
And that's what matters.
OLI-NATURA Linseed Oil Varnish.
For wood surfaces with food contact.
Tested by an independent testing laboratory.
