About
Oliveto is a restaurant with varied interests and experiences. We opened in 1986, and are known (possibly only somewhat known) for being at or near the front of many ideas that later became more common practice (olive oil, salumi, extensive menu of quality house –made pastas, whole animals use, to name a few). We approach things with lots of energy and integrity, and we try not to take short cuts. We like to keep things fresh, and this web journal is our latest idea in that vein. It puts to use many of our interests, skills and experiences.
In this new journal of stories, movies, cooking information and news we hope to give you an insider’s look at the workings of our restaurant community, of Oliveto, as a part of a larger community in which we live. We also think that we are entering a time when people want to actually know where their food comes from not just for wholesomeness and nutrition or for assigning it worth, but for the joy and satisfaction that can come of it—a fuller more connected life.
Our Standards
For the most part, Chef Canales and the kitchen decide on the food we buy. Taste is always our first consideration but after that it gets more complicated. The words “organic,” “sustainable,” “artisan,” and “slow,” haven’t ever seemed completely adequate, and are now so co-opted and commonly used so as to diminish much of the meaning they originally had. Even several years ago when they meant more, they still didn’t cover the complexity of most situations.
The majority of our food is certified organic, grown by farmers we know, who are honest, extraordinarily hard working, smart, dedicated, and whose standards in ways go beyond regulations. But there is some organic food that we wouldn’t want to serve, and some food that isn’t organic certified that we proudly serve. It is probably not a coincidence that wonderfully tasting food is usually raised in natural, healthful and ethical ways by talented people who care.
Our farmers, ranchers, and suppliers make daily decisions about the health of their soil and the treatment of their workers. They are challenged constantly with concerns about everything from the complexity of their farm’s ecosystem, to the state of local and global fisheries, international markets, and how to defend themselves against large, capital intense producers fronting as the little guy. They frequently guide us, and are guided by us, on how to make ethical, healthful and delicious food.
Not A Top Ten List
The idea of “the best” is probably counterproductive. We’re not trying to suggest that we, or our producers are the best. We do think the nature of community is a very good way to come to understand these kinds of thorny issues and also find remarkable food. Everything we do is a moving target, we just try to adjust, make good decisions, and aim to do better – everyday. We encourage you to find these producers, but also to find and create your own communities of mutual interests.
Why Us?
We thought it was important for someone to do something like this and we have the skills to do it.
We decided against the non-profit route because we feel that people generally trust us, and starting a non-profit would add additional expenses and complications. Fundamentally, we feel that our community is real and not a marketing line. We believe that if this project is governed by honesty, transparency, and genuineness it can be really fun and exciting.
We Are:
Bob Klein, Oliveto Proprietor, former television producer, executive, and consultant
Maggie Klein, Oliveto Proprietor, artist, writer, and editor
Paul Canales, Oliveto Executive Chef, former business executive
Catherine Meng, Oliveto Chopper, poet, former video game tester
Todd Lash, Web designer, web executive, and pioneer
Daniel Holleb, Oliveto regular since birth. Daniel joined up in 2008 to help Oliveto co-owner Bob Klein with the Oliveto Community Journal. He spent months doing phone interviews with many of our suppliers & helped craft the extensive profiles you find here.
