The all-day grab-and-go concept ‘places emphasis on using seasonal produce sourced from local farms and ethical producers, prepared in house, and served in a way that creates minimal waste’.
Olive+squash was founded by Olivia Stolt-Nielsen Meinl and Sofia Bombieri, who opened their first location in Monument three years ago.
New dishes available for the Holborn launch include a burrata and sweet potato salad; and a portobello bowl, which features roasted mushrooms, grilled chicken and peppered lentils.
The concept also allows customers to create their own salads or wraps from ingredients including black rice; tricolour quinoa; roasted miso aubergine; and spicy vegan mapo tofu.
Food will be served in a mix of recycled and compostable packaging as part of the founder’s commitment to sustainability.
To further their pledge, one of the founders has enrolled at Imperial University’s Climate Change, Management and Finance masters course, which explores how businesses can help tackle climate change.
The Holborn site also features water refill stations, and a fresh produce area where customers can buy a variety of plastic-free seasonal fruits and vegetables.