In Calgary’s bustling Beltline district, Olea has quickly become one of the city’s most talked-about dining destinations. Since opening in November 2022, the restaurant has not only impressed with its refined take on Western Mediterranean cuisine but has also introduced a forward-thinking concept that’s helping shape the future of dining in the city: the 100-day pop-up.
Behind Olea’s success is Culinary Director and Partner Ryan Blackwell, who brings over two decades of experience to the table. Alongside a team of seasoned restaurateurs, Blackwell has created more than just a stylish eatery — he’s helping redefine how restaurants can adapt and thrive in a competitive market.
A standout feature of Olea, at 1520 14 St SW, is its in-house rotating pop-up restaurant, housed in a separate section of the building. These limited-time, fully operational restaurant concepts run for 100 days, allowing the team to test new menus, branding ideas, and guest experiences before committing to a permanent direction.
The first pop-up, Ori Nori, received strong feedback and provided valuable insight into what resonates with Calgary diners. Blackwell sees these pop-ups as a way to foster creativity and innovation while also staying grounded in real-time guest input.
The main restaurant, Olea, is inspired by the Western Mediterranean — drawing on the culinary traditions of Italy, France, Spain, Greece, and parts of North Africa. The name itself is Latin for “olive,” a nod to the region’s most iconic ingredient and a symbol of the restaurant’s deep-rooted philosophy. The goal was to strike a balance: elevated yet unpretentious, sophisticated but approachable—what the team refers to as “everyday Olea.”
Blackwell emphasizes that in today’s fast-paced hospitality landscape, consistency, adaptability, and clarity of vision are key to long-term success. Rather than chasing trends, Olea focuses on delivering a reliable, high-quality experience rooted in core values. This means building a team culture that prioritizes guest connection, proper training, and shared purpose.
Sustainability is another major focus for the restaurant. Blackwell acknowledges the realities of operating in Canada’s challenging food supply environment, especially with rising tariffs and shifting costs, but remains committed to sourcing thoughtfully. Whenever possible, ingredients are selected based on proximity, environmental impact, and long-term availability. Partnering with local farmers and suppliers plays a vital role in ensuring both sustainability and menu stability.
With Calgary’s restaurant scene becoming increasingly saturated, new concepts opening as quickly as others close, Blackwell believes success lies in staying true to the brand while being nimble enough to pivot when needed. For him, value isn’t just about price; it’s about the full guest experience, from food and service to ambiance and consistency.
Olea is more than a restaurant; it’s a case study in how culinary entrepreneurship can evolve. With its Mediterranean soul, creative experimentation through pop-ups, and a business model built on both flexibility and discipline, Olea stands out as a modern dining concept designed to last.
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