Oiling wood is not something you will want to do for a wood prep area , cutting board, or any other wooden work surface that is for food prep..
You want bare hardwood for sanitary purposes!
Anyone remember 20 years ago when the rumor was that wooden cutting boards are not sanitary? That has been proven false, and in fact they found hardwood surfaces are the most sanitary work surfaces available.
This was studied at the university of Wisconsin, Madison Campus , they tested every type of cutting board surface including NSF rated plastics, rubber, stone, glass, ETC, they inoculated the materials with bacteria, and placed them in incubators to propagate the bacteria.
Something very unexpected was found, they determined that they could not get bacteria to grow on bare hardwood surfaces, but it would grow on sealed wood surfaces (oil is a sealant on wood) Beyond that, they found bacteria would quickly die on hardwood surfaces where it would survive on other materials.
the study determined that there is a natural compound in hardwoods that actively kills bacteria, it has not been isolated yet, but thoughts are that it is in the lignin of the wood.
I use monstrous bare hard-maple surfaces at our restaurant for our meat prep, they get degreased nightly and scrubbed with a citrus degreaser, then scraped and rinsed, then sprayed with a bleach solution mixed at 50/50 with water, that gets misted on the boards at closing and left to dry.
My rookie Health inspector argued for us to use non-wood surfaces, I referred him to the study on wood, he still argued for plastic, and swabbed all my prep surfaces for bacteria, when his results came back he was surprised and he is now on board with natural hardwood surfaces being more sanitary than plastic or any other common surface.
With that said, we will be doing our dough work on stainless for portioning and balling, granite for stretching, and a wooden peel for finishing and into the oven.
Here is a link to the article http://www.news.wisc.edu/releases/1107.html
Edited to add;
We had a local cabinet maker build our cutting boards, I had 1.5" square strips of maple cut and edged at the lumber yard, and we used a stainless steel threaded rod to bind the strips together along with waterproof wood glue. During the high-humidity summer season I loosen the tension on the rods to keep the board from curling, and in winter I tighten the tension to keep the joints from separating. These work surfaces are 38" deep, and 72" wide. I can add pictures if anyone is interested.