| Cuisine type | Californian | |
| Price range | $31 to $50 | |
| Neighborhood | North Oakland |
| Top tags |
|
| Cuisines | Californian, Italian |
| Dining style | Casual Elegant |
| Phone number | +1 510 547 5356 |
| Website | www.oliveto.com |
| Dress code | Casual Dress |
| Payment options | AMEX, Carte Blanche, Diners Club, MasterCard, Visa |
| Executive chef | Brian Griffith |
| Location | 5655 College Ave., Oakland, CA 94618 |
interior (2)
| Crudo of Magruder beef | $15.00 | with Calabrian chili, sun-dried tomato, fennel pollen, and oregano |
| Crostino of Tuscan poultry liver pâté | $11.00 | |
| Terrina of Red Wattle pork and morel mushrooms | $14.00 | with house-fermented vegetables, watercress, and crostino |
| Salad of shaved fennel and arugula | $13.00 | with cured tuna heart, Parmesan cheese, anchovy vinaigrette, and breadcrumbs |
| Antipasto of spring vegetables | $15.00 | with burrata, lemon agrumato, and fava leaf pesto |
| Salad of little gem lettuces | $15.00 | with avocado, pancetta vinaigrette, chervil, and ricotta salata |
| Garden lettuces vinaigrette | $10.00 |
| Soup | $13.00 | vellutata of English peas with mint and lemon agrumato |
| Fritto misto of artichokes | $15.00 | Yukon gold potatoes, and broccoli di ciccio with aïoli and fennel pollen |
| Brasato of Magruder beef shank | $15.00 | with Floriani red flint corn polenta and green garlic-horseradish crema |
| Red winter wheat penne alla bolognese | $17.00 | |
| Cavatelli | $18.00 | with Tuscan sausage, sea urchin, Manila clams, lacinato kale, and breadcrumbs (while available) |
| Spaghetti neri | $19.00 | with Georgia white shrimp, Calabrian pepper, tomato, and lemon |
| Pappardelle | $17.00 | with rabbit in bianco and Castelvetrano olives |
| Gnocchi | $19.00 | with poultry giblet ragù and Fontina cheese fonduta |
| Ramp fusilli verde | $17.00 | with black trumpet mushrooms, fava beans, and mint |
| Tortelloni | $18.00 | house-made ricotta with sun-dried tomato, mint, and ricotta salata |
| Millefoglie of house-made ricotta, fava greens, and spring onions | $27.00 | with a poached farm egg, chèvre fonduta, and wild mushrooms |
| Charcoal-grilled Piedmontese ribeye | $36.00 | with ramps, white asparagus, black garlic, and pickled ramp-basil salsa |
| Spit-roasted, pancetta-wrapped rabbit | $30.00 | with artichoke, potato, and Pecorino cheese gratinata, broccoli di ciccio, and whole-grain mustard sugo |
| Roast chicken rolata | $31.00 | with green garlic crema, farrotto verde with spring vegetables, and lemon salsa |
| Pan-roasted California opah | $30.00 | with white asparagus, Fava beans, pine nuts, wild fennel seed, and preserved lemon |
| Charcoal-grilled pork porterhouse | $32.00 | with gigande bean purée, braised Tuscan kale, and Calabrian chili-mint salsa |
| Almonds and Marinated Olives | $3.00 | |
| Brussels Sprouts with Walnuts and Saba | $6.00 | |
| Garden Lettuces Vinaigrette | $8.00 | |
| Salad of Arugula with Hazelnuts | $10.00 | Parmesan cheese, and balsamic vinaigrette |
| Soup | $9.00 | vellutata of Butternut squash with old aceto balsamico |
| Red Winter Wheat Penne Alla Bolognese | $17.00 | |
| Spaghetti | $16.00 | with tomato, hot pepper, oregano, and fresh mozzarella |
| Farrotto of Nettles | $17.00 | wild mushrooms, and Parmesan fonduta |
| Roast Chicken Breast | $20.00 | with carrot purée, roast Brussels sprouts, and Calabrian chili salsa |
| Pan-roasted White Sea Bass | $19.00 | with broccoli di ciccio, celery root purée, and salmoriglio |
| Garden Lettuces Vinaigrette | ||
| Vellutata of Butternut Squash | with aceto balsamico | |
| Choice of Spaghetti with Rabbit in Bianco | ||
| Spaghetti Cacio E Pepe | ||
| Gelato Di Bufala with Old Aceto Balsamico |
| Bittersweet Chocolate Cake | $10.00 | with hazelnut crumble, orange blossom caramel, and vanilla bean ice cream |
| Pecorino Cheese-walnut-molasses Cake | $10.00 | with pomegranate ice cream and old aceto balsamico |
| Blood Orange Sorbetto | $8.00 | |
| Apple Chip-pine Nut Biscotti | $3.00 |
| Meyer Lemon-thyme Sorbetto | $8.00 | |
| Due of Gelato Di Bufala | $10.00 | chocolate and vanilla |
| Baba Au Calvados | $10.00 | with squash ice cream, whipped yogurt, toasted meringue, and brandied caramel |
| Pecorino Cheese-walnut-molasses Cake | $10.00 | with pomegranate ice cream and old aceto balsamico |
| Panna Cotta Di Bufala | $10.00 | with Regina olio nuovo, sambuca granita, golden raisins, and red flint corn polenta tuile |
| Bittersweet Chocolate Cake | $11.00 | with walnut crumble, pomegranate agrodolce, and vanilla bean ice cream |
| Apple Chip-pine Nut Biscotti | $4.00 |
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