About Us
Turkish, Italian and Greek... with a Twist
The Olive and Grape opened in September 2010. The co-owner, Paola Corsini, is third-generation Italian Levantine, born and raised in Izmir, Turkey. Paola's distinct culture is represented in the menu at The Olive and Grape. Each and every meal served is infused with the traditions of Turkish and Italian cuisine.
Our dishes reflect a lively repertoire of scratch-made meals designed to please any palate. Crafted with imported Turkish olive oils and fresh ingredients sourced from the Pacific Northwest, our menu caters to a wide range of tastes and dietary preferences, including those seeking vegetarian, vegan, kid-friendly, gluten-free and heart-healthy options. Sweet-tooths of all ages will delight in treats like our homemade baklava and locally made gelato.
"For generations, my family has been finding the best recipes across cultures. Flavorful success often comes from combining these recipes to reinvent the best," Paola says.
Our baklava is a prime example. Paola explains, "I am using my mama's recipe. Greeks use honey and cinnamon in the syrup; Turks use only sugar. My mama found out that the best flavor is with sugar in a syrup with a little bit cinnamon in the nuts. That is why my Baklava is different and good."
Our most popular Turkish dishes are the Turkish Grill for Two and İskender Döner. Photos and detailed descriptions of all menu items can be found on our menu pages.
Whether you come in for your first Turkish Tea, or stop in for dinner midweek, you will leave with a smile on your face and an enthusiastic cry of "Opa!" on your lips.
The meal was phenomenal
You get a little anxious thinking a special, prix fixe Valentine's Day dinner might not be exactly perfect since you're doing carry out in these times and have to transport it back home that takes 15-20 min (so you don't think the meal will be as good since you can't dine in person where it comes out fresh). However, the meal was phenomenal with Greek salad crisp and cool -- including balanced flavors -- and mains that were still hot. Kudos for the side, sautéed veggies still having a nice al dente firmness. The feta stuffed red pepper starter felt like you were eating a lasagna and was almost meal-like in and of itself. Sides of Northwest salmon, two grilled shrimp skewers, two octopus legs and hand-minced lamb kebab was top notch. It was hard to grade which was "best" out of the proteins but the tenderness of the octopus put it over the top. We practically didn't need the side pasta for our daughter since she was able to enjoy some of our feast. Ending with baklava -- well...it doesn't get any bet — Jim • February 2021 • Google