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In the heart of downtown New Haven, Connecticut, Olea offers an innovative interpretation of Spanish and Mediterranean cuisine. Chef Manuel Romero and his team explore these flavors in their food, wine, and cocktails, locally sourcing many products and importing specialty items from the Mediterranean region. The restaurant takes its name from a genus of about forty species, including the olive, in the family Oleaceae, native to temperate and tropical regions of Europe, Africa, Asia, and Australasia.