Recent Entries

Recipe | Baked Sweetheart Ham with Parsley-Pistachio Sauce

Ingredients 1 OP Sweetheart ham 1 cup white wine 2 bunches flatleaf parsley picked and washed 2 garlic cloves, peeled and germed ¼ cup grated grana Padano ¼ cup toasted...
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Recipe | Shrimp and Mussel Stew with Chorizo Navarre

We partnered with FineX to bring our favorite Spring recipes to life! Recipe by Alex Yoder. This recipe serves four What you need: ¼ cup olive oil 5 oz. OP...
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Recipe | Grilled Bratwurst with Rapini and Fingerling Potatoes

We partnered with FineX to bring some of our favorite Spring recipes to life! Recipes by Chef Alex Yoder. This recipe serves 4 What you need: 4 OP bratwurst sausages ¼...
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Recipe | OP Chorizo Sandwich

Not that I ever ate this sandwich in Spain, but I would put some solid money down that it would win the heart of many a hungry Spaniard- even more...
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Recipe | Pork Rillette Gougeres

We added our own touch to this delicious dish, we used our favorite Gougere recipe from Epicurious!  Step 1: Make this Gougere recipe! (We subbed Parmesan for Gruyere, but either...
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Recipe | Kielbasa Quiche

Fall is here, and we feel there is nothing better than joining friends over a plate of warm quiche, salad, and fresh fall apples. Kielbasa Quiche Crust 1 ½ cups flour½...
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Recipe | Party-Ready Pickle Galette

All of Olympia Provisions pickles are made by our Master Pickler, “Pickle Joe”. When we moved, we transformed the original OP meat department located in the back of Olympia Provisions SE into a pickle...
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Recipe | Kielbasa Hash Recipe

It's chanterelle season here in Oregon, and our very own production manager Josh Graves (@abe_froman_pdx) harvested a beauty of a bumper crop over the weekend. While salivating over his Instagram, we...
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October's Salami of the Month: Sopressata!

Ah, to eat like it's autumn in Italy—roasted chestnuts, wild porcini risotto, sweet pumpkin tortelli, grape-studded focaccia, fresh figs with prosciutto, truffle everything, and of course, OP sopressata, because it's...
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