Posted on January 10, 2012 by michelle
The 2012 edition of Saveur magazine’s annual “Saveur 100″ was released last week, and we are thrilled to have been featured for “making some of the finest charcuterie” Saveur has tasted.
Since 1999, Saveur has been gathering their favorite dishes, places, food, and people to publish in their annual Saveur 100 issue. This year’s list ranges from Bali, to New Stockholm cuisine, cognac cocktails, the humble cleaver, and Portland’s own Olympic Provisions. Saveur Editor in Chief, James Oseland, writes that, “This year more than ever, we’ve been struck by how resonant these 100 items are, and how vital our world is for their presence. This year’s list reaffirms the beauty of things we’ve long cherished but have sometimes overlooked.”
Posted on December 27, 2011 by michelle
The dark days of winter are upon us and Olympic Provisions will be modifying the hours of both restaurants slightly until the sun decides to return.
Olympic Provisions SE (107 SE Washington) will start serving brunch on Saturdays and Sundays starting January 7th.
Brunch: Saturday and Sunday 10 – 3
Lunch: Monday thru Friday 11 – 3
Dinner: Wednesday thru Saturday 5 – close
Olympic Provisions NW (1632 NW Thurman)
Brunch: Saturday and Sunday 10 – 3
Lunch: Monday thru Friday 11 – 3
Dinner: Tuesday thru Saturday 5 – close
Posted on November 29, 2011 by michelle
Whether you want to lavish your loved ones with a membership to The Olympic Provisions Salami of the Month Club or buy them one of our 4 samplers (French, Italian, Spanish, and European) you can find it all on our website http://shop.olympicprovisions.com/ ! 
Posted on October 5, 2011 by michelle
Salami of the Month… Sopressata
With the weather getting colder we bring a touch of warmth with our Salami of the Month, Sopressata. This slightly spiced salami is claimed to be the “salami of the people” and every Latin speaking country claims to have invented it. Our version of this democratic cured meat is spiked with chili for heat and a touch of clove for warmth. Everyone will love the texture and taste of this truly special salami. Time for rain, Italian red wines and sopressata.
Join us for our Salami of the Month Club* Pickup Party on October 10th from 6 to 10 pm at Olympic Provisions Southeast. Guest will be treated to a sampling our Sopressata along with this months selected Italian wine pairing. While there, why not become a member of our Salami of the Month Club* and enjoy 10% off our Sopressata all month long!
Fall Italian Wine Dinner
In celebration of our Sopressata and Italy, Chef Erin Williams will be preparing an Italian Sunday Supper.
Starter
Sopressata board: Sopressata, fontina val d’aosta, antipasti, roasted grapes
Salad
Kale Caesar, crostini, anchovies, grana pandano
Pasta
Housemade cavatelli, fall mushrooms, thyme, butter
Meat
Bisteca, mont blanc polenta, roasted fall vegetables
Dessert
Honey Panna Cotta, red wine preserved figs, butter cookies
Details
Date: Sunday, October 23rd
Time: 6 pm
Location: Olympic Provisions Southeast (107 SE Washington)
Cost: $55 dinner + $35 optional Italian wine pairing (expect wines from Piedmont and Friuli)
To claim your spot, please email meat@olympicprovisions.com
Fall Cocktails
Be prepared to be amazed and delighted with our new fall cocktails. At Olympic Provisions Northwest expect Hot Buttered Rum, Brandy Sidecar, and a Tamed Shrew. Come over to Olympic Provisions Southeast and enjoy the Olympic Old Fashion and Spanish Armada.
Squash Soup with Sopressata Recipe
(serves 5)
Ingredients
- 3 delicata squash, peeled, seeded, and cut into 2 in. pieces
- 1 onion, chopped
- 4 cups chicken broth
- 3 tablespoons butter
- 1 star anise
- salt to taste
- ground black pepper to taste
- 10 slices of Olympic Provisions Sopressata cut into small slices
- 4 tbsp olive oil
Directions
- In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
- Add cubed squash and stir
- Add warm chicken broth and star anise
- Cook over moderate heat, stirring occasionally, about 25 minutes or until squash is tender
- Remove anise, puree the soup in a blender or food processor. Season with salt and pepper to taste.
- In a saucepan over warm heat add olive oil and Sopressata, cook until the Sopressata is crispy
- Remove sopressata
- Put soup in bowls, drizzle warm olive oil and sopressata fat over the soup, and garnish with crispy Sopressata and chives
Posted on September 13, 2011 by michelle
Recipe For “Patatas a la Riojana” or Potatoes Rioja Style (Serves 2-3)
• 3 Tablespoons of Arbequina Extra Virgin olive oil
• ½ Stick of Chorizo Rioja Sliced the thickness of a quarter
• 2 garlic cloves (minced)
• 1 small onion (Finally Chopped),
• 3 medium sized (About a ½ pound) Yukon Gold potatoes (Peeled and cut into ½ inch Cubes)
• 1 TSP of Pimenton (Smoked Paprika)
• 1 TBLSP of Sweet Paprika,
• 3 (about a ½ pound) Corno di Toro (Sweet Red Peppers)
• 3-4 Cups of Chicken or Pork Stock depending on the thickness you prefer
• 1 Bay Leaf
• Scallions (bias sliced)
• Salt to taste
In a pot, heat the oil. Add Chorizo until the oil has turned the color of the chorizo. Remove Chorizo and set to the side. add garlic, Onions and a hefty pinch of salt to the olive oil, cook until the garlic and onions are soft. Add the potatoes, peppers, Pimenton, Paprika, bay leaf, and ½ of the warm stock and stir.
As potatoes start to soften, partially beat them with a wooden spoon to get the proper Consistency of a Thick stew (slightly Mashed Potatoes). To keep the dish to the consistency of stew add additional stock as necessary. When potatoes are fully tender, add salt to taste and Add Back in Chorizo. GARNISH WITH scallions and a good drizzle of olive oil. Enjoy with a glass of rioja!
Posted on September 2, 2011 by michelle
September’s Salami of the Month Club Pick: Chorizo Rioja
In a restless dream last night I fell into a discussion with the Ingenious Gentleman from La Mancha, Don Quixote. He told me he already knew that Olympic Provisions’ Chorizo Rioja was the salami of the month for September and this made him very happy. Then he looked at me and said, “I am a man of tradition and this traditional chroizo with its sweet and smoked paprika, garlic, and oregano reminds of my childhood when I would travel North to Rioja.”
Join us for our Salami of the Month Club* Pickup Party (sans Don Quixote or maybe we will have Tyler dress up as him!) on September 12th from 6 to 10 pm at Olympic Provisions Southeast. Guest will be treated to a sampling our Chorizo Rioja along with this months selected wine pairing. While there, why not become a member of our Salami of the Month Club* and enjoy 10% off our Chorizo Rioja all month long!
Rioja Wine Dinner
The Olympic Provisions Rioja Dinner featuring the wines of the famed estate, R. Lopez de Heredia of Rioja
In celebration of our Chorizo Rioja, Chef Alex Yoder will be preparing a Rioja Sunday Supper.
Starter
Rioja board: Chorizo Rioja, spanish hard cheese, pimientos de padron escabeche, pan con tomate
Salad
Heirloom tomatoes, charantais melon, manzanilla olives, aged chorizo
Fish
Baby octopus, fried potatoes, marinated red peppers, aioli
Meat
Pork meatballs, fresh chorizo sausage, caparron beans, pickled onions
Dessert
Chocolate chorizo salami, candied almonds, fresh fruit
Details, Details
Date: Sunday, September 25th
Time: 6 pm
Location: Olympic Provisions Southeast (107 SE Washington)
Cost: $55 dinner + $45 optional reserve wine pairing R. Lopez de Heredia (we will be trying some of their old vintages)
To claim your spot, please email meat@olympicprovisions.com.
How OP Is Using Our Chorizo Rioja in SeptemberBoth Olympic Provisions will have a Rioja Board that with Chorizo Rioja, Spanish Cheese, pan con tamate, pimientos de padron escabeche, spiced almonds, and boquerones, shot of vino rosado for $12.
Other News…Olympic Provisions NW is now open for brunch on Saturdays from 9 am to 2 pm. Beginning September 11th we will open for brunch on Sundays. Also, both restaurants are now offering Happy Hour daily from 3-6 pm with $5 wine, cocktails, drinks, and food!
*What’s a Salami of the Month Club? Glad you asked! Here at Olympic Provisions, we make 12 different salamis crafted from all-natural local pork using Old World techniques. This lends itself well to our Salami of the Month club, which ensures that you try one of these delicious salamis each month, delivered right to your door. Each lucky recipient gets either 1 or 3 (your choice) of each month’s featured salami, which we ship the second Tuesday of the month. Included with the salami are detailed tasting notes and examples of how Salumist Elias Cairo likes to enjoy it. If you purchase a gift membership, the object of your meaty affection receives a welcome letter letting them know they are now a part of the Salami of the Month Club, who purchased it for them, what salami they’ll be gifted with each month, and when to expect delivery (so they can be waiting at the door). Click link to purchase The Salami of the Month Club.
Posted on April 18, 2011 by editor
Easter is on its way. Order your ham today.
Posted on March 28, 2011 by michelle
Watch salumist Elias Cairo make the perfect salami sandwich!
http://www.chow.com/food-news/76556/chow-tour-portland-sandwich-town/
Posted on March 17, 2011 by michelle
The OP crew is working on some fun exciting things!
- Olympic Provisions Northwest is scheduled to open in early- to mid-April. Regular updates regarding the exact opening date will be available at twitter @ oppdx and on OP’s Facebook page.
- Olympic Provisions salumist/owner Elias Cairo is expanding OP’s product line to include bacon, ham, kielbasas, frankfurters, fresh sausages, and cured whole muscle (guanciale, coppa, lomo, and pancetta) and OP is launching their online store next week, at olympicprovisions.com.
