Fresh. local. house-made.

Olive Market place and cafe market patio.jpg


Olive Marketplace and Café is a true Walla Walla experience. Set in a historic downtown building, we serve breakfast, lunch, and dinner.

To us, sourcing matters. From start to finish, what comes out of our kitchen is made by us, from scratch, for you. We invite you to enjoy a glass of local wine while settling in to our cozy couches, café tables, or our perfect “people watching” patio.


We are more than a cafe.  We are the place you choose to spend time together with friends, to eat together as family, and to be a part of our local community.


Fresh.  Local.  House-made.

At Olive Marketplace and Café we are committed to incorporating fresh, local, and house-made ingredients into everything we serve, from our signature coffee blended at Walla Walla Roastery,  to our seasonal vegetables sourced from local growers like Martinez Farms.  We bake our breads and pastries in-house every day.  It is our mission to provide a gathering space that nourishes our community with menu offerings that are made from scratch, by us, for you.

In addition to a diverse menu that includes pastas, sandwiches, pizzas, soups, and salads, we also offer a variety of marketplace items, including:
  • Cheeses from across the valley and around the world

  • Savory cured salumi and aged charcuterie
  • Fresh-baked cakes, pies, and other sweet treats
  • Espresso, serving locally roasted coffee
  • Local wine and beer to enjoy here or at home

The Olive Team


Jacob Crenshaw

Executive Chef and Owner

Raised in Colorado, Chef Jake Crenshaw’s credits include prestigious restaurants like Michel Richard’s Citronelle, Jan Birnbaum’s Sazerac, and Tamara Murphy’s Brasa before moving to Walla Walla in 2006. In 2010 Jake opened Olive Marketplace and Café, a casual cafe in the heart of downtown.  

Wanting a chance to bring his catering expertise to the growing demand for events in Walla Walla, Jake added a full catering company to Olive’s culinary resume in 2012.

Never one to rest, in 2017 Jake found the perfect space to open a new restaurant that celebrates the flavors he loves cooking with. The Saint & The Sinner is Jake’s opportunity to play with the dual nature of Latin American flavors, exploring both the bright and refreshing, and the earthy and spicy.  

Living in Walla Walla, surrounded by fresh produce, local wine, and naturally raised meats is a culinary dream comes true, and to Jake, it is what truly defines who he is as a chef.

Tabitha Crenshaw

Beverage Director and Owner

Answering the age old question, what do you do with a degree in Philosophy; Tabitha assures you that it makes an excellent prelude into the world of food and wine.   During her studies at the University of Washington, she made ends meet by working at various Seattle restaurants, and after the BA degree was said and done, the foodie bug had settled in to stay. 

She worked with amazing talents at Ray’s Boathouse, Teatro Zinzanni, Chow Foods, Inc., and Tamara Murphy’s Brasa.  Leaving the city life behind, her then fiancé Chef Jake Crenshaw surprised her with a life altering move to Walla Walla so that she could follow her dream of making wine. 

She quickly completed her Enology degree in the celebrated vocational program at WWCC and spent time working at Spring Valley Vineyards and Artifex Wine Company.  Ten years, two restaurant, a catering company and three beautiful children later, they are making a happy marriage of both of their passions, food and wine.

Jose Meza

Sous Chef

Jose made his home in Walla Walla over seventeen years ago and found his sanctuary in the kitchen just over ten.  The culinary world called to him as a way to express his creativity and connect with his community.  He has had the opportunity to work with an array of talented local chefs and considers those experiences, along with countless hours spent in his mother’s kitchen, his culinary foundation. 

Food for Jose is about respecting where it comes from, honoring the traditions that transform it, and continuing to explore the endless way it can be interpreted. Every single dish that he sends out of the kitchen is something he is proud of, from its humble beginnings to its flawless final presentation.