Stocking-Sized Treats

Not everyone was born with the ability to cook. And that’s fine. But some people were also born with the rare gift of being unhelpful in the kitchen. These people...

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Recent Entries

The Gifting Tree

Introducing: The Gifting Tree. During this season of gifting, we wanted to add a little something special to everything that leaves our doors. So this year, we're doing the gifting. The more...
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Hash Brown Fritatta

Ingredients 3 large russet potatoes, peeled and partially cooked (frozen hash-browns will also work) steamed partly done then peeled then grated through the coarse holes of a cheese grater (...
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Braised Collards with Delicata Squash, OP Bacon, Cider Poached Cranberries, and Toasted Almonds

Recipe by TJ McConnaughey, Executive Chef at OPSE. Recipe makes 6-8 servings. Ingredients 2 Small Delicata Squash (Roughly 12 oz. each) ¾ tsp. Kosher Salt 3 Tbsp. Extra Virgin Olive...
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Thanksgiving the OP Way

It's that time of year again. The leaves are falling, temperatures are dropping, and football is on (almost) every night of the week. Most importantly, a Turkey dinner is in...
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Sweet Potatoes with Salchichon

It’s hard to believe it is already time to think about what we’re serving for Thanksgiving. In our world, the food & drink is the centerpiece at Thanksgiving. Forget the decor,...
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Sopressata Pizza

Our Sopressata is a classic Italian salami, sometimes referred to as the “salami of the people.” So, when in pizza. Infused with warming clove, fresh oregano, freshly-chopped garlic, and...
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2018 Feast Fab Collab

For the past several years we've been selected by Feast Portland to collaborate with other great brands and chefs in the food community to produce a one-of-a-kind, limited edition sausage. Some of...
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Cherry Tomato, Cabbage, and Chowchow Salad

A recipe from the Olympia Provisions Cookbook. Photos by Eric Wolfinger. Fresh buffalo mozzarella and tomatoes have been a natural pairing since the Italians mustered enough courage to eat the...
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Farmers Market Finds: Eli's Take

I had just stepped off the airplane after spending 5 years in Switzerland when I first experienced the Portland Farmers Market. I came from eating lake trout, fresh bread baked daily,...
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