Olive Restaurant

confidence 0.60 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

Menu codes individual dishes GF across all courses (e.g. oysters, beef tartare, patatas bravas, eggplant parmigiana, basque cheesecake). Gluten is clearly present in the kitchen — rosemary focaccia, ricotta gnocchi, chicken cotoletta sando, and spanakopita are all on the same menu without GF flags. The venue states 'some dishes are adaptable for dietary requirements with adequate notice,' implying a shared-kitchen environment where GF requests require advance communication. No dedicated fryer, dedicated prep area, or accreditation evidenced.

confidence 0.55 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

One dish is marked Ve on the sample menu: 'Iceberg, dill dressing, chilli crisp, pickled shallot, kalamata olive (GF, Ve).' Vegan options are extremely limited; the kitchen handles dairy throughout (feta, mozzarella, stracciatella, buttermilk, crème fraîche, ricotta, yoghurt). Shared kitchen with no dedicated vegan prep.

confidence 0.65 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

Menu uses V code to mark multiple dishes across starters, mains and desserts (rosemary focaccia, zucchini chips, fried feta, eggplant parmigiana, patatas bravas, churros, sumac strawberries, etc.). Shared kitchen with meat and fish dishes throughout the menu; no dedicated vegetarian prep area evidenced.

confidence 0.60 ·

Marked menu, shared, Allergen-marked menu and aware staff but shared fryer / prep. Cross-contamination risk acknowledged.

Menu uses CN (Contains Nuts) as a per-dish warning code. Three dishes carry CN flags: fig carpaccio with pistachio (GF, V, CN), grilled swordfish with ajo blanco (CN), and pistachio baklava olive oil ice-cream sandwich (CN, V). Tree nuts are clearly in active use across courses; cross-contamination risk for anaphylactic diners is real. No nut-free certification or dedicated prep area evidenced.