05/02/26
These are the Olivia favourites
Laughter flowed freely as the Hundholmen Byutvikling team gathered to test the best-selling dishes at Olivia in Ramsalt.
“Seated around the table during the taste test at Olivia in Ramsalt are CEO Thomas Jakhelln, operations technician Alexander Fabritius, Director of Leasing and Relations Arve Pedersen, accounting assistant Sigrid Holter Ingebrigtsen, technical manager André Myrvoll Karlsen and operations technician Oleksandr Martyneko of Hundholmen Byutvikling — all there to test the menu favourites. (Photo: Christine Karijord)
– This was incredibly interesting and enjoyable, and not least we got to try many exciting flavours among a total of 17 dishes from the menu, smiles CEO Thomas Jakhelln.
Around the table, the group tasted, evaluated, discussed and voted. The result? A clear favourite from each menu category.
Winner among the starters: Focaccia sarda — stone-oven baked, filled with Pecorino Romano and Grana Padano, served with aioli. (Photo: Christine Karijord)
A starter that brings the table together
The test began where many good meals do — with sharing — as the Antipasto all’Italiana was placed on the table: a wooden board filled with Prosciutto di Parma, mozzarella di bufala, Parmigiano Reggiano, fennel salami, mortadella, olives, aioli and focaccia.
Carpaccio and caprese were also served, but one dish quickly received the most approving nods…
Focaccia sarda, stone-oven baked and filled with Pecorino Romano and Grana Padano, served with aioli, took the top spot in the vote.
Carpaccio finished in a strong second place.
One evening, many flavours. The taste test at Olivia in Ramsalt ended with clear winners and several new favourites. ‘The pork neck really surprised me,’ says accounting assistant Sigrid Holter Ingebrigtsen. (Photo: Christine Karijord)
Slow-roasted winner
As mocktails are served, the main courses roll in — a varied buffet of meat, pasta and pizza, Olivia’s best sellers.
On the table is, among other dishes, Maiale all’arancia: slow-roasted pork neck glazed with orange and balsamic, creamy celeriac purée, spinach and oven-baked potatoes.
Also served are Filetto al vino rosso, perfectly grilled beef tenderloin with truffle purée and red-wine sauce; Pasta di manzo, fresh tagliatelle in a rich, creamy sauce with beef tenderloin and mushrooms; Linguine al profumo di mare with a creamy seafood sauce; and Pasta pollo ubriaco, a rich and creamy tomato sauce with a hint of chilli, chicken breast and bacon.
The vote is clear: Maiale all’arancia — or pork neck, in plain English — is crowned the winner among the main courses.
– It was truly a wonderful pork neck. Tender and perfectly cooked, says Arve.
– The celeriac purée had fantastic flavour and just the right amount of butter, highlights technical manager André Myrvoll Karlsen.
– The steak was excellent. Lots of flavour and perfectly cooked, says Alexander.
– The pork neck really surprised me. It’s not something I would normally choose from a menu. I will order this again and happily recommend it, says accounting assistant Sigrid Holter Ingebrigtsen.
Waiter Mahmoud Zanzoum and colleagues ensured both good pace and a lively atmosphere during the taste test at Olivia. (Photo: Christine Karijord)
The pizza everyone is talking about
The pizzas tested were Parma ai pomodori secchi, ’Nduja e salsiccia, and — not least — the crowd favourite Manzo matto, topped with beef tenderloin, tarragon emulsion, potato sticks, leek and pickled red onion.
It emerged as the winner.
– Manzo matto is one of the most frequently ordered pizzas across the entire Olivia chain and very popular here in Bodø, says waiter Mahmoud Zanzoum, who keeps both the pace and the atmosphere upbeat throughout the visit.
He explains that the pizza menu is divided between traditional Italian classics and more modern variations that are continually evolving.
– The menu changes regularly, and guests like that,”he says.
The house desserts sparked lively discussion around the table — it was difficult to agree on a single clear favourite. (Photo: Christine Karijord)
A dessert vote without a winner
Finally, dessert: the restaurant’s own ice cream made with Italian ingredients — vanilla, pistachio, hazelnut and chocolate — along with sorbetto, Tris di gelato, and affogato with hot espresso and dark chocolate.
The table grows both quiet and cheerful — and then argumentative. Every dessert receives votes, because no one agrees. One evening, many flavours, many favourites, and a clear conclusion when it comes to the sweet course.
“Isn’t it just that some people like strawberries while others like chocolate?” André asks.
Everyone around the table agrees — and also agrees that Olivia serves dishes that both surprise and impress, giving plenty of reason to gather colleagues, friends and family around the table.
And thus the verdict for Hundholmen Byutvikling’s winning menu at Olivia is clear:
Starter: Focaccia sarda
Main course: Maiale all’arancia
Pizza: Manzo matto
Dessert: The whole menu!
To book a table at Olivia in Ramsalt — click here!