HomeWining & DiningThe Olive — On the right track

The Olive — On the right track

The Olive’s recently adopted new home is just around the corner from its previous one and having heard good things about it from lots of folk, we decided to give it a try.


Now at 11 College Road, it is located in a black and white residential house with a pretty garden and plenty of shade.

The tables are scattered around in little “hideaways”, nestling between bushy shrubs and low- hanging branches, and once you’re seated, you might hear that there are other patrons around, but are less likely to see them!

Our waiter, Jays, met us as we walked up the path to “the Secret Garden”.  Spying a private table at the back under some branches, we settled and ordered a rock shandy and a freshly squeezed carrot and orange juice.

The menu is simple but offers an extremely wide choice for something so compact; just two pages to peruse.

The beverages take up at least a third of the menu space and offer a selection of coffee served in cafetières, large or small, four types of special tea, plus regular and latté or cappuccino coffee.

The freshly squeezed juices section offers an assortment of vegetable or seasonal fruit juices or a combination, for just US$4.

The carrot and orange juice that arrived at our table was truly delicious, although not as cold as one would have preferred.
The smoothies, made with fruit, low fat yoghurt and fruit juice are also only US$4.

The four breakfast options ranged from the ultra-healthy to the good old full English. Lunches were divided into two sections, hot and cold.

The hot offered rye or pita pockets with a choice of very delicious fillings (something to be tried on another visit), lasagne, gourmet chicken burger or a tempting spinach, feta and sun-dried tomato quiche.

The salad descriptions were exacting.  It took several minutes to decide which one would be chosen this time; to do the menu justice, a second visit is most definitely on the cards!

For this outing, a roasted vegetable cous cous salad with goat or feta cheese and a smoked salmon and avocado salad with a cream cheese dressing were selected.

They were mouth-watering. The flavour from the sun-dried tomatoes was intense but not overpowering and its strength matched perfectly with the saltiness of the feta cheese and crisp lettuce.

The salmon was melt-in-the-mouth delicious and the marriage of the avocado, cream cheese dressing and cherry tomatoes, wonderful.

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