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Oliver’s chefs hold degrees from the California Culinary Academy or Culinary Institute of America, and even some of the sous-chefs boast similar training.
Photo courtesy of Amanda Lane.
Customers can choose from nearly 40 chef-prepared, individual-sized, grab-and-go meals.
Photo courtesy of Oliver’s Markets.
Meals range from orange ginger chicken to tri-tip with mashed potatoes to veggie lasagna. Options rotate seasonally.
Photo courtesy of Oliver’s Markets.
Earlier this year Oliver’s created four specialty sandwiches made entirely from local ingredients. “Local is a big thing here in Sonoma County. Sonoma Country has probably the highest concentration of food manufacturing going on in the country that I know of,” said Scott.
Photo courtesy of Oliver’s Markets.
Chefs create the deli’s daily specials, which are posted to Oliver’s website each morning. “They’re supposed to be inspired by what’s seasonal and what’s good today,” said Scott.
Photo courtesy of Oliver’s Markets.
Last year, Oliver’s St. Louis BBQ Pork Ribs won Double Gold at the Sonoma County Harvest Fair. The retailer’s deli meals frequently take top honors at the annual festival showcasing the region’s best professional food and wine.
Photo courtesy of Oliver’s Markets.
From April to October, Oliver’s hosts a barbecue on Friday, Saturday and Sunday. “Outside at the front of each store we throw a big barbecue grill. And again, it’s pretty much a meal alternative. They do make sandwiches, but for the most part it’s sides of ribs, tri-tips, half chickens,” said Scott.
Photo courtesy of Oliver’s Markets.
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