Olive, beech or boxwood: which wood should you choose for your kitchen utensils?

In my home, wooden utensils have always held a special place. A wooden spoon passed down from one generation to the next, a hand-carved spatula, a small boxwood pestle that fits in the palm of your hand... These objects have a soul. But not all woods are equal for cooking. So, if you're hesitating between olive wood , beech , or boxwood , here's a simple and honest guide, based on my experience and feedback from my partner artisans.

Olive wood: the most beautiful and strongest

I have a real soft spot for olive wood. Not only is it beautiful, with its brown and gold veins that are never the same, but it's also a hard, dense, and naturally antibacterial wood. A must for utensils that last and that we love to show off!

What I like:

• Its resistance : it lasts for years without getting damaged (if it is well maintained).

• Its unique look : each piece is different, you feel like you have a work of art in your kitchen.

• It absorbs little odor and stays clean for a long time.

What you need to know:

• It is a more expensive wood, because it is rare and takes a long time to work.

• He doesn't like water : no dishwasher, and we avoid leaving him to soak.

• It is a little heavier , so not always ideal for very large utensils.

Beech wood: simple, practical and effective

Beech is a bit like a reliable good friend. Less flashy than olive, but super practical, accessible, and perfect for everyday use. Many wooden spoons and spatulas found in kitchens are made of beech, and for good reason.

What I like:

• It is light and easy to handle.

• It offers excellent value for money , especially for large families or everyday cooks.

• It is a local wood, often from well-managed European forests.

The small drawbacks:

• It is more porous , so be careful of stubborn stains and odors.

• It ages a little less well if it is not well maintained.

• Its look is more neutral , without spectacular veins.

Boxwood: discreet but very technical

Boxwood is a bit of an outsider. It's less talked about, but connoisseurs love it. It's very dense, silky to the touch, and perfect for fine, precise utensils: salt spoons, pestles, tasting spatulas, and more.

What I love:

• Its smooth, almost satiny texture .

• Its strength : it does not deform or crack easily.

• Ideal for small, precision objects that are used frequently.

Please note:

• It has become rare , due to diseases that have affected box trees in certain regions.

• We only find small formats , because the trees are small.

• Like the olive tree, it is sometimes more expensive , especially when produced by hand.

My advice for a wooden kitchen?

• If you are looking for a beautiful and durable piece, treat yourself to a beautiful olive wood utensil.

• For everyday basics , beech is perfect: reliable, economical, efficient.

• For small technical or very fine utensils, boxwood is a gem.

In all cases, the important thing is maintenance: hand washing , immediate drying , and from time to time, a little bit of cooking oil (olive, linseed or grape seed) to nourish the wood and prolong its life.

At Amphitria , I carefully select each wooden utensil, in collaboration with passionate European artisans. Each piece has a story, a touch, a real presence in the kitchen. If you want to adopt one of them, take a look at the collection 👇

👉 Make your utensil choices here !

And if you have a favorite wooden spoon at home, I'd be curious to discover it! Share it in your story and tag me; it's always a pleasure to exchange ideas between enthusiasts.