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Olio Pizzeria Restaurant Review: As cousin to Elaine and Alberto Morello’s fine dining restaurant Olio e Limone, this casual Tuscan-inspired spot is brimming with stone archways and dark wood tables. Try the roasted beet salad with pistachios and ricotta cheese on a small bed of arugula, finished with a touch of olive oil and a mix of local organic greens. Another good salad, this one without greens, consists of a colorful medley of blood orange, fennel and olives cured in extra virgin olive oil. There are also dishes like the gamberetti antipasti of shrimp, garlic and spicy chili oil, served up on a piping hot cast-iron dish. But as the name implies, it’s a pizza joint first and foremost, and the wood-fired grill produces consistent crusts, the dough made in-house. One pizza is topped with Umbrian black truffles and crimini mushrooms melting into a creamy pillow of robiola cheese; another features the contrasting textures of soft mascarpone and dry, hard pecorino. Imported Italian gelati and sorbetti join homemade desserts like the chocolate-hazelnut panna cotta. The wine list is heavy on Italian varietals, made in both Santa Barbara and Italy.