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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. 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. Consider stopping at nearby sister establishment Olio Crudo Bar for a cocktail and a nibble before or after your meal.