The intended usage is quite important, IMO. The relatively large/open pores of oak will tend to capture minute pieces of material (food) and spilled liquid (e.g. oil, milk,...). Some time ago I did a solid oak tabletop with a Danish Oil. Looked great...had great texture...but truly sucked when it came time to clean. For an oak piece that will see food spillage, I highly recommend sealing the piece first with poly or sanding sealer. A single coat shouldn't affect the texture and yet provide some degree of "easy cleaning". However...
For myself, I'd stain the thing and then "wrap" it in poly for easy cleaning despite the previously-mentioned downside(s) to that approach. For pieces that don't face the harshness of the kitchen, I'd go with a more non-filled application such as what others have suggested.
Just my .02 worth...I HATE trying to clean open-pored/unfilled wood used in kitchen applications.
Good luck,
Kevin