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Dive into local foods

Dive into local foods. With Kimberly Collett: owner. Olive, an urban dive. BE A LOCAVORE. l ocally sourced . r esponsibly grown. tasty, healthier foods.

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Dive into local foods

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  1. Dive into local foods

  2. With Kimberly Collett: owner Olive, an urban dive

  3. BE A LOCAVORE locally sourced responsibly grown tasty, healthier foods Olive does not use any national food company to supply our restaurant! Since the beginning we have only used independent and locally owned suppliers, bakers, farmers and purveyors!

  4. we recycle or compost 90% of all waste! even our building is recycled, we gutted and rebuilt the inside of this 1938 Wympee Diner!!! now Olive operates inside!

  5. Focus on the Star of Your Photo we’ve got 28 seats inside and another 14 out on the patio and average 500+ guests a week over the course of five lunches, one brunch and three dinner shifts

  6. In 2012 we paid out $78,000 cash • to local farmers • This past spring we started our own farm on two acres donated to us with the goal to grow 25% of our own summer produce by next year • In July, we celebrated our second anniversary and served our 60,000th guest! • Last month we reached our original goal of being debt free within three years of opening!!

  7. Can you succeed in business, putting labor over convenience, buying local as much as possible and serving healthier food in smart portions? Yes! depending on your view of success… it is a challenge though!

  8. IT TAKES MORE THAN ONE VILLAGE 20,000 local eggs laid for Olive so far! 57 farmers, 5 bakers, 22 cottage & independent purveyors, 1 dairy… and we have to call them all when we need something! It takes a lot of time!

  9. THEN THERE’S OUR FARM

  10. WEEDING PULLING TILLING HARVESTING SWEATING HOPING

  11. pest hunting

  12. …but the food is worth it!!

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