In the formative years of the Spiliadis family's journey to this continent, Stelios Spiliadis, the eldest son, played a pivotal role. His father was a top military judge, and his mother, Evridiki, had fled to Greece from Asia Minor as a refugee. Known for her beautiful voice and extraordinary cooking, Evridiki's skills left a lasting impression on Stelios. At the age of 17, Stelios embarked on a journey to this country alone, without money and with no command of the English language. Through sheer determination, hard work, and a touch of luck, he managed to gain acceptance to Columbia University. Not only did he master English, but he also graduated with honors in philosophy.
After moving to Baltimore, Stelios met our chef and matriarch, Pauline, the daughter of a British concert pianist who performed at Albert Hall at age 10, and a German businessman studying at the London School of Economics. Stelios and Pauline met at Johns Hopkins University and pursued careers as a library technician and a social work administrator and planning commissioner, respectively. Their household became renowned for its culinary delights, drawing inspiration from Evridiki and the collaborative efforts of Pauline and Stelios to create dining experiences for their friends and family.
Dimitris, their son and a Baltimore native, always loved cooking from a young age with his best friend Peter. Inspired by his father's dream of opening a restaurant, Dimitris, an economics major at university, created a business plan for a restaurant. This plan became the foundation for starting a catering company with his mother, Pauline, while working as a behavior intervention specialist at a local school. In 1994, the mother-son duo established Olive Grove Catering, which evolved into The Black Olive four years later. They found a rundown historic building, the Fells Point General Store, one of the first commercial buildings in Baltimore. The restaurant opened in 1997, and within a month, it was a resounding success, with lines out the door.
A few years later, they lovingly restored and connected a second building, originally housing the Baltimore Telegraph Company and later the Baltimore Sun Papers, to the general store. This created a magical ambiance combining old-world Baltimore charm with modern hospitality. The Black Olive continues to draw on ancestral culinary traditions, offering a cuisine that evolves while respecting its roots.
Our food aims to bring people together, creating happiness with every dish. Our hospitality matches this quality, offering an exceptional experience without pretense. Inspired by Evridiki's father's hospitality business on the shores of the Black Sea, we strive to honor our ancestors with impeccable ingredients, thoughtful preparation, and kind service.
Our wine list has been named one of the 50 most amazing wine experiences in America by Wine and Spirits Magazine. Join us in our functional wine cellar, which houses a spectacular table for 10, or attend one of our wine events spotlighting our long relationships with some of the best winemakers in the world.
