Olivye

Dish information

Olivye, also widely known as Russian Salad or Stolichny Salad, is an iconic dish with a rich and disputed history. It was supposedly invented in the 1860s by Lucien Olivier, a chef of Belgian origin, working at the Hermitage restaurant in Moscow. The original recipe, a closely guarded secret, was said to include exclusive ingredients like grouse, veal tongue, caviar, lettuce, capers, and smoked duck, dressed with a special Provençal sauce. After the Russian Revolution, the dish was appropriated and simplified, with expensive ingredients replaced by more accessible ones like bologna, chicken, or canned meat, and the elaborate dressing becoming mayonnaise. This adaptation, often called 'Stolichny' (capital city) salad, became immensely popular across the Soviet Union and post-Soviet countries, particularly as a New Year's Eve staple. Its ubiquity makes it more than just a salad; it's a symbol of celebration and shared cultural memory in many households, embodying resilience and adaptation in the face of changing times.

Timeline

• 1860

  Lucien Olivier invents the original 'Salad Olivier' at Hermitage restaurant in Moscow.

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  1905

  Ivan Ivanov supposedly 'steals' and publishes a version of the original recipe.

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  1917

  After the October Revolution, the dish is simplified with more accessible ingredients.

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  1940s

  The simplified version of Olivye becomes a popular dish throughout the Soviet Union.

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  1960s

  Olivye solidifies its place as a quintessential New Year's Eve dish in many Eastern European countries.