• Olympia Provisions is featured in the New York Times 2015 Holiday Gift Guide! Check out our Choucroute Garni Kit in the article below!

    « Read the Article »

  • In the New Yorker’s December 3, 2012 (p. 76), Author and critic, Mimi Sheraton said that “First prize” for best saucissons made in America goes to us!! We love The New Yorker and are honored!

  • Bon Appetit: America's Best Charcuterie

    Bon Appetit names our Chorizo Navarre, America’s Best Charcuterie!

    « Read the Article »

  • Mix : Portland's Food and Drink Scene /  Portland Chefs on a Fly Fishing Weekend: Recipes for Food, Drink, and Cheer

    Great fun in the Pacific Northwest with some great food and drinks.

    « Read the Article »

  • Saveur's Top 100 : "Portland, Oregon's Olympia Provisions makes some of the finest charcuterie we've tasted, from regional variations on Spanish chorizo to French saucissons to Italian soppressate... "

    « Read the Article »

  • Olympia Provisions is the proud winner of the following Good Food Awards:

    2012 - Chorizo Navarre

    2013 - Lomo Di Parma

    2014 - Salami Cotto

    2015 - Flaco Paco Pepperettes and Salami Etna  

    This year, we are proud winners of the 2016 Good Food Awards for our Rigani Loukaniko!

    « See their Site »

  • O Magazine’s first-ever food issue puts the spotlight on Salt & Straw Ice Cream, Olympia Provisions, and Mark Bitterman’s The Meadow.

    O Magazine, the monthly chronicle of Oprah’s favorite things, has released their April issue with a focus on our favorite subject—food!

    « Read the Article »

  • " Olympia takes cured meat seriously enough to have a "head salumist." That's Elias Cairo, who oversees both the new Northwest location of this deli-restaurant and its original spot. As is fitting for a place with such respect for salumi, Olympia offers a salami-of-the-month club and courses on whole-hog butchering. The pork products are stellar, but Olympia also makes a great smoked-chicken-salad sandwich."

    « Read the Article »

Meet our ownerS

Elias Cairo

Salumist, Elias Cairo, grew up first generation Greek-American, with a father who made charcuterie at home. After five years in Switzerland under master chef Annegret Schlumpf, Cairo completed a chef apprenticeship. Utilizing the finest ingredients, he developed his skills and passion for making charcuterie, and the experience affirmed his beliefs – handmade is better. Back in Portland, Oregon, Elias set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct old world technique that’s seldom seen in America.

Nate Tilden

Nate Tilden has been in the restaurant business for over fifteen years. Tilden started out as a dishwasher then worked his way up to a chef. He managed Castagna for two years before opening Clyde Common ( a European style tavern serving delicious food and drinks in a casual and energizing space) in May 2007. In 2010, Nate also opened Spirit of 77, an eclectic sports bar. Tilden’s rapid success with the Clyde, his track record of hiring creative talent in the kitchen and the bar, and his reputation as a good employer make him instrumental in the success of Olympia Provisions.

Tyler Gaston

Tyler Gaston brings a diverse background to Olympia Provisions. Leaving his Oklahoma homeland at nineteen to sail the high seas in the United States Navy, he slowly migrated from the Atlantic to Pacific. Tyler has gained valuable knowledge and skills in a wide variety of occupations, including over a decade of experience in restaurants. He managed a wildly successful French pastry shop in Chicago, extracted oil from the Great Plains, mined uranium in Wyoming, built critically acclaimed custom homes in Seattle and cooked in the best restaurants of Portland.

Michelle Cairo

Owner, Michelle Cairo brings a wealth of knowledge surrounding business after working over a decade in corporate finance, business planning, accounting, and performance management. Prior to leaving the Corporate World, Cairo was CFO of Opus Solution and Director of Finance for Pacific Power. In 2010, she was selected Portland’s Best CFO for medium-sized companies by the Portland Business Journal. Michelle holds a BS in Finance from University of Utah and a Masters of Business Administration from Utah State University. Michelle grew up with Elias in a large Greek family who was obsessed with food!

Martin Schwartz

What a trip. Back in 2004 our senior member, Martin Schwartz finally cashed in his chips and made his way from beautiful Los Angeles to more beautiful Portland. With a background in music, film and real estate he’s wandered from Massachusetts to Panama, happily settling among a fine collection of talented friends and associates in the Pacific Northwest. With a unique sense of business, Martin helps steer the ships while swinging the hammers- though he humbly states his primary talent is hanging with the right crew. Besides OP he co-owns neighborhood favorites, Free House and The Richmond Bar.