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PRODUCTS / Olive Wood Logs 10-12Kg Bags - 1/4 Pallet (17 Bags)

Olive Wood Logs 10-12Kg Bags - 1/4 Pallet (17 Bags)

17 X Bags of Olive Wood Logs

Olive trees are very hardy and can live to a great age; their wood can be burnt on a carbon neutral basis. Olive wood has a very dense grain which gives it a much longer burn time than most woods, making it more economical to use as you burn fewer logs overall.

Our olive wood logs are split to a length of 25cm making them the perfect size for most log burners. The wonderful gnarled shape of the logs also adds character to your fireplace when they are burnt. All of our olive wood logs have been well seasoned so that the moisture content is very low, producing more heat and less steam.

If you are new to olive wood, we recommend that you buy a few nets of kiln-dried logs too, so that you can make a normal fire and then add olive wood so that you can see how it burns. Adding a few pieces of olive wood to an already-lit fire will help show you how much longer each log burns compared to anything else – be prepared to be impressed!

Did you know olive wood is used to cook with too? We actively encourage people to try cooking with olive wood on the BBQ, pizza oven or wood fired smoker - it will give the most amazing flavours to the food you are cooking; everything from smoked vegetable kebabs to wonderful slow-cooked lamb joints.

£169.83
£161.99

Why use seasoned logs?

Freshly-chopped wood has between 40-60% moisture content depending on the species. When burning wet or green wood the majority of the energy released is wasted evaporating the water in the wood rather than heating your house. Wet wood produces more smoke than seasoned wood and can leave harmful creosote deposits on your chimney or flue pipe. Creosote is formed when wood smoke condenses and attaches itself to the lining of a chimney before it exits the top of pipe. You should get your chimney swept regularly, twice a year, to remove excess creosote deposits.

What is seasoning?

Seasoning is the process of reducing the natural moisture content in wood, resulting in less smoke and a more uniform combustion when used as firewood. Seasoning is the traditional method for drying wood and can take between 6-9 months. The logs are stacked on a raised foundation in a clean, cool, dry and shady area. Air flow through the stack is the key to removing moisture through evaporation.

Where does your Olive Wood come from?

We source all of our olive wood from the Mediterranean. Olive farmers chop down the old olive trees as their productivity declines, leaving the productive roots to produce plentiful new growth or planting new trees to replace those that have died or become unproductive. Each year thousands of olive trees are left to decompose naturally releasing their stored carbon dioxide back into the atmosphere. Utilising these old trees as a source of fuel has a carbon-neutral effect on the environment.

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