The Black Olive The Black Olive

A beautiful plate of our four traditional spreads: Tarama, tzatziki, melitzanasalata and hummus with olives and feta cheese. -Serves 4-

One pound of colossal marinated grilled wild shrimp, for a taste of Greek taverna life.

Our house organic sourdough bread baked daily and grilled to absolute perfection!

Marinated free-range chicken breast skewered and grilled to perfection, served with tzatziki for dipping.

Marinated and seasoned Kalamata olives

Colossal marinated grilled wild shrimp.

Fresh portabella mushrooms marinated on grilled house sourdough and grilled to absolute perfection!

Straight from the sea, pounded, marinated, grilled octopus tossed with fresh red onions and capers.

Fresh sardines fileted & wrapped in grape leaves and brushed with olive oil, grilled to perfection!

A perfect version of this favorite spread, made with chickpeas, tahini, olive oil, garlic, lemon and parsley.

This is the ultimate version of the local favorite, made with fresh jumbo lump crab-meat, on a bed of baby leaf greens, with homemade olive oil based mayonnaise.

Six homemade lamb meatballs seasoned with mint and garlic, served with tzatziki for dipping.

This mild Greek sheep’s cheese is wrapped in grape leaves and baked with a touch of olive oil.

The Greek version of a popular traditional spread that is made throughout the Middle-East and Mediterranean region. Our recipe, which has been passed down through several generations combines grilled eggplant, garlic, balsamic vinegar, and olive oil.

Russ was the artist who made many of the ceramics on display at the Black Olive. He absolutely loved these fresh, jumbo sea scallops that we grill and serve on a bed of baby leaf greens.

Pan seared, paper-thin zucchini, surrounded by tzatziki, Kefalograviera, a traditional Greek cheese and Haloumi from Cyprus.

A Black Olive invention is a bread pudding. Our famous olive bread, leeks, portabella mushrooms, artichokes and Greek cheese.

This Black Olive favorite takes fresh calamari, stuffed with Manouri and feta cheese, then delicately grilled for one of our most requested small plates. A supreme juxtaposition of taste and texture.

Famous in our grandmother’s kitchen, this heavenly spread is delicately made using black olive bread marinated in wine, olive oil, lemon, and fish roe.

A traditional Middle-Eastern spread made from Greek yogurt with dill, lemon, garlic and olive oil.

The Chef’s specialty, a beautiful village-baked homemade phyllo with Greek cheeses and a variety of savory greens and herbs.

Dill, spring onions, Manouri cheese & aged vinaigrette.

Traditional tomato and feta salad with cucumber, bell peppers, red onion, and Kalamata black olives.

Vine ripened tomato, avocado, cucumber, red onion, bell pepper, avocado with Kalamata olives, and imported feta.

From the legendary Scorpion fish, also known as Rascas, comes a divine house stock flavored with saffron and served with select chunks of wild rockfish from the fish’s mid-portion.

This Mediterranean favorite known as Lavraki, Bronzini, or Loup de Mare feeds on shrimp, which comes through in the taste. It is low in oil content and slightly flaky, but firm, in texture. Grilled.

This genuine, fresh, Dover Sole is very hard to find. Its outstanding flavor comes with a sweet aftertaste. It is firm in texture and very low in oil content. Sautéed.

Sushi quality tuna seasoned with Zaátar and grilled.

Our salmon comes from the Oldest independent fishery in Scotland. Grilled.

Marinated chicken breast skewered and grilled to perfection!

This delicious lamb dish is slowly braised for hours with vegetables, currents and red wine creating a delicious stew served over couscous.

Fresh pasta tossed in a white wine, tomato and tarragon based sauce finished with just a touch of cream and topped with a whole Maine Lobster Tail.

A rustic Spanakopita, spinach, red Swiss chard, leeks, sheep’s milk cheeses in a homemade hand rolled phyllo.