When an entire species of oyster is named for a single place on earth, you can expect something unique. You get it with Olys, which are no longer cultivated anywhere but the Olympia area—primarily Totten and Little Skookum inlets. This was the only spot the native oysters were able to escape the pollution and overharvesting that wiped them out elsewhere on the West Coast. Olys all share an unmistakable sweet, metallic, celery-salt flavor. Those from Totten are said to be more coppery, while those from Little Skookum are nutty and musky. All Olys are tiny—it takes 250 shucked meats to fill a pint—but they pack more flavor and interest than a full-sized Pacific or Eastern oyster.