There are nearly 40 different varieties of Olive and from what I have learned very little knowledge about how the wood from each is distinctive. Most sources only differentiate between Spanish and Russian, and I doubt that either originated in either of those countries. It seems like everyone who has tried to mill olive has a different experience and it may very well be because each variety is just as distinctive as each variety of Oak. The wood I have came from a relatively small tree from my neighbors yard in San Jose, it was removed due to termite damage. the wood is not quite as vibrant as some of the treen ware sold in gourmet kitchen shops but it is for the most part curly in figure which makes it a little distinctive. Olive almost universally is acknowledged to be extremely difficult to cure and prone to excessive warping and checking. Most sources recommend removing the sap wood to increase the chances of successfully curing the heart wood. When working, the wood has a fruity scent not unlike a good cabernet wine. I have enough Olive to make some striking panels or possibly even a small table. As a foot note Olive wood is the best wood to use for smoking chicken or pork, superior to anything else I have used or tasted in a restaurant.
©Robin Corell 2005