BUTUAN CITY — Tucked away in Barangay Ampayon, this self-sustaining, all-organic restaurant has become a quiet pioneer of the farm-to-table movement in Caraga. Olivier Ecovillage is more than just a place to eat, it is a living demonstration of how sustainable organic farming can be both productive and flavorful. Owner Oliver Quiao Terante, an OFW-turned-agripreneur, pours his passion into every plate, sourcing ingredients directly from his adjacent farm. The cozy, bamboo-clad café has become a bustling hub for both locals and travelers seeking a taste of authentic, healthy homegrown cuisine.
A Menu Rooted in the Soil
The menu at Olivier Restaurant features vegetables and herbs harvested just steps from your table. Their "veggie-based wonders" include Giniling, Adobong Talong, Adobong Sayote, Adobong Kalabasa, Curry, and the standout Kinilaw Veggie Meat. The latter uses plant-based proteins, derived from wheat, soy, corn, and seaweeds, seasoned with homemade vinegar, tabon-tabon, biasong, and coconut milk to achieve a flavor profile that rivals traditional blue marlin (malasugue) kinilaw.
For non-vegetarian diners, the restaurant also offers organic meat-based staples, including Organic Pork Humba, Sisig, and a variety of stews (pork, chicken, and fish). These dishes are slow-cooked to achieve a home-style tenderness, and every meal comes with a refreshing glass of their signature basil-peppermint-sugarcane juice.
More Than Just a Restaurant
After returning from decades of working abroad, Oliver Terante transformed his childhood playground into a thriving agritourism destination. Olivier Ecovillage now serves as a model farm for various agricultural associations, proving that sustainable farming can foster both community growth and culinary excellence. For those traveling along the national highway in Ampayon, it remains the perfect spot to rest and enjoy a nutritious meal.
A Superstar Seasoning in the Making
Beyond the dining table, the farm has gained acclaim for its "Salted Herbs." Meticulously blended from rock salt and sun-dried, homegrown herbs, including spearmint, choco mint, tarragon, oregano, and rosemary, these seasonings yield over a dozen distinct flavor profiles. Packaged in sophisticated glass jars, they have become a sought-after staple for home cooks and cafes across the city.
