Olivia bistrot originates from Frantoio Santa Téa, a journey to the centre of extra virgin olive oillocated inPiazza Pitti, Firenze. A theme restaurant where the olive oil is the absolute protagonist for the kitchen, for sale and for diverse proposals.

There is a whole world around the olive oil which goes beyond the cuisine and lands in mixology, in body care and perfumery. A world that Serena Gonnelli has nestled in a bistrot in piazza Pitti, right opposite the Palazzo which, for centuries has represented a dynamic important center for Florentine politics.

If by entering Olivia it is possible to refine one’s knowledge on extra virgin olive oil, on how olives are chosen and pressed and which are their characteristics or to stop and buy bottles of olive oil and by-products, from perfumes to soaps, it is naturally in the kitchen that the restaurant succeeds in revealing all about extra virgin olive oil. Elena Rindi, class of ’87, with starred credentials ranging from Florence to Rome is in charge of the kitchen. Olivia offers a seasonal menu which favors local produce and traditional recipes, proposed with unusual variations and a spark of creativity such to enhance the Santa Téa olive oil.

Olivia is a green countryside corner in the center of Florence devoted to extra virgin olive oil, where tasting courses, cooking classes and debates are always organized with the olive oil as the main theme. The décor of the restaurant is warm and personalized with several pieces of furniture especially realized for the locale, reusing typical agriculture elements, such as the hanging lamp made out of nets used at olive picking time or the press-table created by mixing cement with crushed olive pits.