Wooden Mortar and Pestle: Seasoning, Using and Caring
Does a wooden mortar need seasoning? How do you grind pepper, garlic and pesto properly, and how does the mortar stay beautiful for years? Everything you need to know.
The mortar is one of the oldest kitchen tools there is, and one of the few that no gadget has ever replaced. Freshly crushed pepper, garlic with coarse salt or a pesto made in the mortar taste different from anything out of a grinder or a blender. An olive-wood mortar is especially pleasant to use: warm in the hand, quiet while you work and beautiful enough to stay out on the counter.
Does a wooden mortar need seasoning?
In short, no. Not the way a stone or granite mortar does. Stone mortars are ground with rice before their first use to remove loose grit. Olive wood has no grit like that. Before using it for the first time, simply rinse the mortar with warm water and let it dry well. If you like, rub it with a thin coat of food-safe care oil afterwards, but there's no need: our mortars arrive hand-oiled.
How to use a mortar properly
- Don't overfill it: fill the mortar no more than a third full. Nothing jumps out, and the pestle has room to work.
- Crush first, then grind: break hard spices like pepper or coriander with short, controlled strokes, then grind them fine with circular movements.
- Salt helps: add a pinch of coarse salt to garlic or herbs. It acts like sandpaper and makes the paste finer.
- With a light touch: olive wood is very hard and robust, but pressure and twisting work better than hammering.
Which size for what?
Our mortar & pestle comes in three sizes:
- Ø 8 cm: for pepper, salt and single spices, right at the table.
- Ø 10 cm: the all-rounder for spice blends, garlic and dressings.
- Ø 12 cm: enough room for pesto, gremolata or a curry paste.
Cleaning and care
After use, rinse the mortar with warm water, with a soft brush and a drop of dish soap if needed. Dry it straight away and let it air-dry open. Never put it away wet and never soak it. The dishwasher is off limits. If the wood inside turns matte and pale, it will be glad of a little oil. Our guide to oiling olive wood shows how.
Frequently asked questions
Will the mortar smell of garlic?
Olive wood is very dense and takes on barely any odours. If a hint remains after garlic, half a lemon with some coarse salt helps: rub it out briefly, rinse, dry.
Wood or stone: which is better?
Stone is heavier and suits very large batches. Wood is quieter, lighter, kinder to the pestle and looks better on the table. For everyday spices, garlic and pesto, an olive-wood mortar is the more pleasant choice.
Can I make pesto in a wooden mortar?
Yes, very well in fact, ideally in the large mortar (Ø 12 cm). Start with garlic and salt, then pine nuts, and finally basil and oil. Rinse it right afterwards.
