Olympia Provisions Cookbook with a Free Salami

$45.00 Regular Price

Olympia Provisions: Cured Meats and Tales from an American Charcuterie

Each cookbook is autographed and comes with a free salami!

Our classic yet irreverent cookbook-slash-scrapbook featuring techniques, recipes, and essays about the history and personalities behind our restaurants and meat shop. 

In Olympia Provisions, owner and salumist, Elias dives deep into our charcuterie, offering step-by-step recipes for confits, pâtés, sausages, salumi, frankfurters, and more. The book also goes beyond recipes for cured meat, featuring a trip back to Switzerland where Elias did his apprenticeship, essays about the perfect wine lunch, and non-charcuterie recipes from Olympia Provisions' two restaurants.

Shipping info

To ensure every order receives the care and attention it deserves, we ship online orders every Wednesday.

Place your order by Tuesday at 11:59 PM PT to have your order ship that week 

Orders placed after the cutoff will ship the following Wednesday.

All perishable products will ship within appropriate cold chain transit times and cannot ship over weekends or extended holidays.

Need it sooner? 2-Day and Overnight shipping options are available at checkout for expedited processing.

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Don't take it from us...

"Olympia Provisions is so much more than a charcuterie, just as its cookbook is so much more than simply a collection of recipes. It's a love letter to the craft of curing, smoking, and fermenting; a passionate family story, rich in history, technique, humor, and lots of good food. Elias Cairo's utter adoration for cured meat is not only inspiring, it's infectious!" - Gail Simmons, food expert, host and author

"Being French, I know how important well-done charcuterie is to everyday life. Olympia Provisions is a wonderful journey through the simple yet complex recipes that have made it a craft throughout time. Visually stunning and conversationally informative with personal stories, notes, and tips, it is a tribute to charcuterie's versatility and cultural prowess and the restaurant recipes only make me hungry for more." - Daniel Boulud, Chef