Fat Olives

About the Business

Specialties

Our oven was handcrafted in Italy by the Valoriani family. Our mozzarella and burratta is handmade, right here, every day. Our tomato sauce is made with "crushed" San Marzano tomatoes. We import and use only "00" Caputo flour. We are proud to be part of the slow food movement and use only local produce when available. We strive to provide a true Neapolitan pizza experience adhering to age old principles and procedures to insure a classic Neapolitan Pizza. Our benches and bar tops are built with 100 year old timbers reclaimed from the Furniture Barn. Salute!

History

Established in 2012.

Fat Olives began with the only licensed mobile Italian pizza oven. It was strictly a catering business until 2012, when the restaurant was opened. We have been serving Italian classics and Neapolitan Pizza.Fat Olives serves true Italian pizza -- natural, pure, the way it was intended. So, what makes our pizza special? The cheese. Our mozzarella, or fior di latte, is handcrafted from fresh curd. You will NOT find "part skim, low moisture" mozzarella on our pizzas! The crust. Our pizza dough is made fresh from the finest Neapolitan Caputo 00 flour. Produced in Naples for three generations, this finely ground flour delivers both a crisp crust and a moist crumb. We use only flour, yeast, salt, and water in our dough. The sauce. At Fat Olives, our pizza sauce is made from only imported San Marzano Italian tomatoes! Warm, welcoming, and unpretentious, Fat Olives is the perfect destination for impromptu gatherings, casual dinners, and special occasions.

Meet the Business Owner

Business owner information

John C.

Business Owner

John Conley, is a Flagstaff and Arizona native. He grew up in Phoenix, Arizona in a family of nine. He was given a choice to learn to cook or go hungry, and he not only learned to cook, but fell in love with cooking. He moved to Northern Arizona at the age of 17 to pursue a career with the United States Forest Service. During the summers he fought fires and during the off season he worked in a restaurant and attended NAU. When he left the Forest Services to start his senior year, he decided he was no longer going to continue fighting fires. He returned to his local restaurant job, Salsa Brava (then: only a counter service restaurant). He caught word that Salsa Brava was going up for sale. He took a chance and chased a dream. Now 26 years later he has two family owned restaurants, Salsa Brava, that has been featured on Food Network, and Fat Olives,an authentic Italian kitchen.