Bread Kneading Board

(food grade) or "salad bowl oil" or any of those concoctions from Boos (makers of wooden cutting boards and tabletops). 

But not things like olive oil.  They will go rancid in time.

It will take a few days for mineral  oil to be absorbed and be completely dry.  I've worked on benches that were freshly oiled and it's hard to describe what happens with any loose flour - it kinds of works itself into little wierd balls.

Some folks leave these boards unfinished.

Hope this helps.

.......available in the laxative section (no joke) of your grocery or drug store. Oils derived from animal or plant products will turn rancid.

Spread some oil on the board and let it sit for several hours or overnight. Periodically refresh any areas that have absorbed all of the oil and dried up. Wipe off the excess. Never soak the board in water or allow water to sit on the board. If you think the board needs cleaning, such as if you use it to dice onions or garlic on a regular basis, wipe it down with lemon juice or vinegar, let it dry, then reapply mineral oil as needed. Do not use any harsh soaps or detergents.

I would strongly recommend oiling the board and giving it a week to dry before using.  The oil is for the health and longevity of the wood, it has nothing to do with the use to which you are putting it.

If you DON'T oil it, you risk having it warp over time as it dries out.  Wooden boards of the modern era are not as they have been in times past - the woods used are inferior in grade, selection, and preparation.  I have older boards that are just fine, but ALL of the newer boards I've seen in other peoples homes have warped in 5 years or less - except the one or two that have been kept properly oiled.  You will need to reapply as time passes.  Even older boards are at risk if not treated once in awhile.

Use the food-grade mineral oil, found in the laxatives section as has been previously noted.