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Offering Persian kosher cuisine, Olive has carved its own niche in London’s dining scene. Barely a year after it opening, the bright white dining area, with dots of colour provided by red carnations, is being enlarged. The food, brought by smiling Iranian waitresses, exhibits the authentic, slightly sour flavours that predominate in Persian cuisine. In terms of both quantity and texture, it is lighter than better-known types of Jewish cooking. Herbs play an important role, with sabzi (parsley, coriander and other fresh greens) appearing both as a starter salad and in ghormeh sabzi (lamb cooked in a spring onion and herb sauce). More substantial was the salad olivieh, a pleasing blend of finely diced chicken, gherkins, egg and mayonnaise. Aubergines (said to originate in Persia) played a starring role in mirza ghasemi, a smooth, garlic-infused dip, and in various lamb dishes. Those who prefer a slightly sweeter flavour might enjoy ghoresht eh fezenjoon, chicken in a subtly blended sauce of puréed walnuts and pomegranate. To complete the Persian experience, try the rose-scented pistachio baklava – less sweet than the Turkish version.
Time Out Eating & Drinking Guide 2008
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London's best review, food and drink news
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This is the best Persian restaurant that I have come across. All 8 of us found the food to be of a very high standard. Subtle,clean and delicate, a good deal of care seemed to have gone into the different dishes we tried. All the meats were very tender and high quality.
The best Baklava- a better, less crunchy type of Baklava, with subtle rose water and perhaps orange flavours. Order this with the saffron Persian ice cream - stunning!
The simple, light interior, unfussy service,
very substantial portions, makes this venue an all round treat. But it's the quality of the food that makes this lovely restaurant almost flawless.