Olli Salumeria

Oliviero was born and raised in Rome into a family of salumi makers. As a boy, Olli spent plenty of time at his grandfather's prosciutto and salami factories, and by an early age he picked up a lot of knowledge about how to cure various meats. In 2000, Oliviero joined his grandfather's company and started learning the traditional techniques of creating everlasting salami filled with history, tradition, patience, and quality. Ten years later, Olli decided to start his own company in Virginia, Olli Salumeria, and there began the journey which leads to today. When we began, the only item we produced was chubs, the most common salami in the market at the time. In 2015, Olli Salumeria moved to Oceanside California to expand the company and products to an 100,000 sq ft facility producing over 100,000 lbs of salami a week and expand nationwide. With this new facility we were able to expand our portfolio from chubs to include sliced salami in both large and small diameter. This also allowed us to expand our presence in foodservice. In 2021, Opened a new 40,000 sq ft warehouse for dry and finished good storage and office space for finance, sales and marketing. Moving this down the street allowed us to expand our line capacity. In 2023, Olli launched the first truly preservative-free salami in their Chubs and Salamini lines. This is an industry first that delivers pure products with no additives and no loss of freshness—just clean, honest flavors.