Francie Caccaro began making croutons in her Vermont Kitchen back in 1991. Her company is named after her daughter Olivia. Cubes were cut by hand, seasoned by hand, and baked in their home oven.

As production grew, they purchased a convection oven and semi-automatic cutter which helped increase production. The use of a commercial kitchen allowed the Caccaro's to expand their business and their product line to include stuffing-both traditional and cornbread.

Still out-growing their space, the Caccaro's purchased a 1912 dairy barn which now houses the crouton manufacture as well as the family. Wheat used to make their croutons and stuffing is grown on the 50 surrounding acres of their homestead. Olivias's croutons are a family product for your family's holiday dinners. Eat and enjoy.