It’s not surprising that a restaurant named the Black Olive features Mediterranean food. But what really stands out about the Black Olive is its owner /host, Paul Psyllakis. A fixture of Victoria’s hospitality scene, he’s a very experienced restaurateur… and it shows.
Convivial and outgoing, he personally greets his customers, many of them regulars, chats them up, jokes and generally makes everyone feel welcome. He knows how to make your dining experience complete. And, obviously, the young staff has picked up Paul’s passion, too, attentively asking if everything is to the customer’s satisfaction, at the appropriate time. Plus, there’s some real creativity happening in the kitchen.
This is a classic room, with about 16 two and four-place tables. Strings of mini lights along the ceiling create a festive feel. There are real tablecloths, candles on every table, eclectic art on the walls and even a faux olive tree strategically placed at the centre of the room. You can’t go wrong taking someone special in your life to this intimate restaurant.
We chose the $25.00 Dine Around Menu. It gave us a choice of one of two appetizers, main entrees and desserts. We ordered one of everything and started out with our appetizers, after a sampling of rustic bread and humus.
My Saffron Fennel Tomato Fish Soup was as pleasing to the eye as the palate. A delicious taste of the sea served in a flat stark-white bowl with pieces of white fish and small shrimp in a pond of colourful soup. I’d order it again.
The simple salad featured a delicate roasted pepper dressing with prosciutto and sundried tomato on a bed of fresh baby greens. Guaranteed to awaken your taste buds.
My wife thought the Oven Roasted Free-Range Chicken Breast was outstanding. Served with a wonderful rich brown au jus and blueberry compote, the chicken was accompanied by a generous medley of gnocchi and grilled asparagus, squash, potato and carrot. This is a dish you could imagine being served on the terrace of a bistro-by-the-sea somewhere along the coast of Greece or Italy.
I ordered the Sweet Potato Crusted Salmon Filet. The salmon was done perfectly. Moist inside… but the crust! That was “unique”, as one nearby diner commented to our host. I’ve certainly never had salmon done quite that way. A hearty portion of perfectly grilled vegetables also accompanied it.
And our wine for the evening? A couple of glasses of the house red. Very enjoyable.
Dessert was straightforward. We shared the Crème Brulee and a chocolate mousse with coffee. Would we go back again? In a minute… and we plan to do just that.
—Your secret and satisfied diner.
The Black Olive Restaurant
739 Pandora Ave, Victoria, (250) 384-6060
