Oliver's Market Meat Departments is a cross over market offering a wide variety of fresh items that would interest the hard core natural food shopper as well as staple items for the more conventionally minded shopper. Every section in our meat case has something for almost every kind of meat or seafood consumer. One particular […]

In this day and age, for every advance in technology, there is someone out there trying to exploit it. Since the recent card skimming incident at Lucky's, we here at Oliver's Market have spent the aftermath revisiting our security measures, to ensure that we are keeping our customer's information safe. Card skimming can take many […]

Even though I'm not a skilled baker, I really enjoy it.  My mother bakes a lot and has since I was a child.  I don't know why her baking genes didn't get passed down to me, but as I get older, I sure wish they had.  She has cookbooks older than me with grease-stained pages […]

Dry Creek Vineyards, Fume Blanc, has been selected as Oliver’s Green Item of the Month, for December. Dry creek has proven themselves a leader in the sustainable wine making community. We are proud to partner with a business that shows a high level of commitment to making the best product and stewarding the land. Just […]

When the days get colder and shorter I always feel the need to nest. Maybe it harkens back to our days of hunting, gathering, and hibernating, but whatever it is, all I want to do is stay home and bake. My boyfriend loves and hates this time since he is the taste-tester and the dish-doer. […]

We’ve received numerous requests to explain our motivations to build a new store in Cotati and our position regarding the various road designs being contemplated for Old Redwood Highway that may effect our decision to move forward with that development.  Our plans to build a new store on Old Redwood Highway close to the intersection […]

I decided that writing a blog entry for the Oliver's website about using fresh pumpkin instead of canned would be seasonal and fun.  I found a tasty-looking Alton Brown recipe for pumpkin bread that looked “kind of simple”, right up my alley.  Simple was the name of the game – I'm not a baker – […]

Let me tell you a story of how a dented bar of goat butter started my culinary odyssey. I had never much thought about goat dairy as a food group, beyond the infrequent chunk of feta in a Greek salad or crumble of chevre on a salade composee in some gourmet ghetto.  It's probably because […]