Recipes

Ingredients 1 Holiday Kielbasa 1.5 lbs of mixed roasted root vegetables (roast and salt ahead of time) 5 tbsp butter ¼ cup mustard 2 tbsp of chopped Italian parsley Instructions...

Thanksgiving Sides from Culinary Director Eric Joppie

Ingredients:  16 oz new potatoes 1 tablespoon oil or lard  12 oz OP Bratwurst, sliced into bite-sized pieces 16 oz OP Holiday Kielbasa, sliced into bite-sized pieces  1 small green or...

From Culinary Director Eric Joppie comes this fall favorite, featuring our delicious Knackwurst.   Serves 3 Ingredients: 3 each Olympia Provisions Knackwurst 2 pounds new potatoes 2 quarts cold water...

This recipe was created in partnership with pFriem Family Brewers. It pairs perfectly with the pFriem Vienna Lager.  A note from the chef "When I was growing up, my grandmother...

When we asked our Culinary Director Eric Joppie for his favorite recipe using Sweetheart Ham for Spring, he told us he wanted to change the way people think about cooking...

Sweetheart Ham Tea Sandwich ½ cup butter ¼ cup Dijon ½ lb. Sweatheart Ham ¼ lb. brie cheese, sliced 1 large Honey crisp or Fuji Apple, thinly sliced (on mandolin if...

"A quick lunch is minutes away and it’s the prime reason I try and keep OP pate, pork liver mousse and rillettes stocked in my fridge – after a quick trip to the pantry or...

This sandwich celebrates the simple yet decadent combination of bread, butter, and pâté.  Makes 4 Sandwiches Ingredients Extra virgin olive oil4 kaiser rolls, halved2 cups (35 g) frisée 1 tablespoon...

Ingredients 1 lb. Mussels bearded and cleaned 1/2 stick Chorizo Andalucia peeled and cut into half moons 1 shallot, diced 1 cup hard dry apple cider 1/4 cup creme fraiche...

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 (...

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,...

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

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...

Recipe from The Campout Cookbook by Jen Stevenson and Marnie Hanel Ingredients 1 1/4 cups all-purpose flour 1 1/4 cups fine cornmeal 1/4 cup sugar 2 teaspoons baking powder 1/4...

Recipe from the Olympia Provisions Cookbook. Photos by Eric Wolfinger. These biscuits are perfect for soaking up gravy and are thus a necessary addition to any lumberjack breakfast. This recipe is...

Recipe from Olympia Provisions Cookbook. Photos by Eric Wolfinger. Nothing epitomizes the Olympia Provisions endeavor to bridge tradition and future as this exquisitely simple but unique dish. When we were...