When an entire species of oyster is named after a specific region, you can imagine they're something to talk about. In the southern tip of Puget Sound grows this species coveted by all: the Olympia Oyster (also known as Olys.)
Located specifically in the Totten Inlet of Puget Sound, Olys are the only oyster native to the West Coast. This stock escaped the pollution and overharvesting that wiped out the species elsewhere. Less than a third the size of a Pacific oyster, Olys are delicate in size but bold flavor, most commonly described as plumper, firmer and sweeter than all the rest.
Dating back to the Gold Rush days, the pioneer adage came to be, "When the tide is out, the table is set."
For more information on Oly conservation efforts or recipes, visit the resources below. To place a wholesale order or to bring some home for your friends and family, click here.
Want to learn more? Check out these great resources:
- Ostrea Lurida - Wikipedia
- "Why the Olympia Oyster is primed for a comeback" – Eater.com
- "The Oyster is his World" - The New York Times
- "The West’s Native Oyster Makes a Comeback" – Sunset.com
- Olympia Oyster Reviews – OysterEater.com
- "Issue 71: Olympia Oysters" – The Art of Eating
- "The Connoisseur's Guide to Oyster Eating in North America" – Google Play eBook