EXPERIENCE
THE OLIVET
Experience The Olivet
Gourmet shop’s move is great for Southern Indiana
STORY AND PHOTOS JD DOTSON
The Olivet has brought something truly unique
and wonderful to Southern Indiana.
The former space in the Underground Station
in New Albany housed gourmet olive oils and
balsamic vinegars along with a small selection of
bath ‘n’ body products and food and spice items.
The Olivet’s recent move – just a block and a half
away to 137 E. East Market St. – has created a whole
new experience.
Owner Crystal Goebel’s tasting room has
expanded to include an even more extensive
selection of premium gourmet extra virgin olive
oils and balsamic vinegars. And customers can now
sip on French Press brewed gourmet coffee and
drinking chocolate – this is not your store-bought
version of powdered cocoa – two things I have a hard
time passing up. The drinking chocolate comes in
your choice of a cup or a chocolate-dipped waffle
cone shot glass. Both are topped with house-made
marshmallow cream that is then toasted to a golden
brown. For research purposes I decided to try both
and am glad I did. I encourage you to do the same.
New to this version of The Olivet is a seating area
that Crystal hopes customers will use when they
come in for a coffee, hot chocolate or dessert to
stay and socialize.
The Olivet carries beautifully decorated truffles,
chocolates and desserts by Ghyslain Chocolatier,
which is based in Union City. They look less like
something you could eat and more like little works
of art. But make no mistake, these sculptures are
meant to be eaten. And they’re delicious.
Just across from the chocolate counter is my sweet
tooth’s favorite section of the store: a massive table
stacked high with jars full of candy from every era
from the 1950s to the present. All candy is available
by the piece, so I thoroughly enjoyed purchasing
one of everything.
The Olivet also specializes in Gourmet Grab ’n‘
Go meals for cooking challenged people like me.
There are products from Lotsa Pasta, local cheeses
and gourmet coffee by the can. Additionally, there
EXTOL : DECEMBER 2018/JANUARY 2019
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