Four Generations of Craft
Some things are worth passing down
For four generations, the tradition of salami making has been passed down, carrying time-honored Italian techniques from Italy to California. Today, that same respect for craft, simple ingredients and time continues to guide everything we make.
What Sets Us Apart
Three reasons to love Olli
Our Heritage
170 Years of Italian Tradition
Olli’s story begins with generations of salami makers in Italy, where patience, technique and a respect for good ingredients were part of the family tradition. Each generation carried that knowledge forward, shaping the way we make salami today.
Our Craft
Time is an essential ingredient
Great salami can’t be rushed. Our approach brings together time-honored Italian techniques, thoughtfully chosen ingredients and a patient, 45 day slow-curing process that allows flavor to develop naturally.
Our Innovation
The First Preservative-Free Salami
Respecting tradition doesn’t mean standing still. In 2023, Olli introduced North America’s first preservative-free salami, bringing a new approach to a centuries-old craft without losing sight of what matters most: flavor, quality and time.
The Olli Family
From Norcia -
Our story begins in Italy, where generations of the family built their lives around the craft of salami making.
A new generation carries the craft forward, building a salami-making business in Rome.
The family’s salami-making tradition expands to Rome, bringing their craft to a growing market.
Oliviero joins the family business, learning the techniques, patience and traditions passed down before him.
Oliviero brings generations of family craft to America and establishes Olli Salumeria in Virginia.
to California
Olli heads west, making a new home in Oceanside, California and creating room for the craft to grow.
Olli takes its craft on the go with the introduction of Snack Packs, bringing salami to a new kind of occasion.
Tradition meets innovation with the introduction of Olli’s first preservative-free salami.
Four generations later, we’re still guided by the same belief: good things take time. And we’re only getting started.
