Fat Olives began in Flagstaff, Arizona as a mobile catering company over 25 years ago by award-winning chef, John Conley. John Conley and his recipes have been awarded and featured in magazines, in newspapers, and on television, including "Diners, Drive-ins, and Dives" on Food Network.We're proud to be listed among the Food Network’s "Top Places to Eat", ranked 41st on Yelp’s "Top 100 Places for Pizza", and continually voted Flagstaff’s "Best Italian Restaurant" and "Best Overall Restaurant".

We are a VPN Certified pizzeria by Verace Pizza Napoletana and adhere to strict age-old principles in the art of making true Neapolitan Pizza.

In 1998, the Italian government formally recognized Neapolitan pizza as a traditional food worthy of preservation and granted it D.O.C. (Dennomiazione di Origine Controllata) status, which specifies the legally permitted ingredients and methods of preparation necessary to provide authentic Neapolitan Pizza. Only soft grain “00” flour, fresh yeast, water, and sea salt may be used for the dough, and only imported San Marzano Plum Tomatoes, mozzarella de bufala, extra virgin olive oil, and fresh basil. The VPN (Verace Pizza Neapolitan Association) was established to protect and promote authentic Neapolitan pizza and defend its Neapolitan origins and traditions. Fat Olives is the 1st certified VPN restaurant in Northern Arizona and 1 of 4 in the state. Our oven was handcrafted in Italy by the Valoriani family, 5th generation oven builders. Pizza in Napoli is soft and foldable and can be considered “wet” by American standards. For this reason, the pizzerias of Napoli generally serve pizza uncut with a knife and fork. We use only imported organic, non-GMO, San Marzano D.O.P tomatoes for our pizza sauce. Our “00” imported flour is also organic and GMO-free. Fior de latte (mozzarella). Using the finest cheese curd and Sicilian Sea Salt we hand-make over 500 pounds of mozzarella every week.

Visit our sister restaurant Salsa Brava, serving made-from-scratch Mexican food for over 30 years.