Oleum

06/19/2026

Juneteenth. Freedom Day.

Today we pause to honor Juneteenth, the day in 1865 when enslaved people in Galveston, Texas finally received word that they were free, more than two years after the Emancipation Proclamation had been signed. General Order No. 3 was read aloud on June 19th, and with it, the last 250,000 enslaved people in the Confederacy learned what had already been law. The delay was not accidental. It was enforcement withheld.

Freedom has never been abstract. It is specific. It has dates, names, places, and people who fought to make sure the truth could not be buried indefinitely. Juneteenth exists because communities refused to let that moment be forgotten. They gathered, they cooked, they prayed, they celebrated, and they passed the story down. Generation after generation kept this history alive long before it was recognized by a single state, let alone a nation.

That is the work of memory. And memory is resistance.

We’re grateful to be part of a city like Baltimore, built on deep history and community. Today we celebrate that, and the people who kept the flame alive.

🌿 See you at the table.

06/12/2026

A Maryland restaurant just earned some serious national bragging rights ahead of Father's Day.Oleum, the Baltimore vegan dining destination in the 700 block of S. Bond Street in Fells Point, has been named one of the winners of PETA's inau…

06/05/2026

So cool to have made this list. 🍝♥️ VegNews

https://vegnews.com/vegan-italian-restaurants?fbclid=IwZnRzaASPm3pleHRuA2FlbQIxMQBzcnRjBmFwcF9pZAo2NjI4NTY4Mzc5AAEekfs6MEYxmXuSfiGCDIkvj00GNH0h9oXYbOh-hKKfaddpPBe0i6jTZqTF6PI_aem_YWdncwDJdrMi4VHM651Jo1KUi67k&brid=YWdncwGHEBHz2hnZ7kjQIsnbqQB3

Across the country, chefs are reinventing Italian comfort food with plant-based ingredients that don’t sacrifice tradition or taste.

05/25/2026

Hello sunshine! ☀️

Thank you for showing up this afternoon and brightening our day… we are ready for summer. Are you?

Featured Drink: Cinder & Sumac (N.A.) - whiskey style na spirit layered with smoky Lapsang Souchong tea, bright citrus, pomegranate, and house made sumac syrup.

05/17/2026

We’re growing and we want you at the table. Oleum is looking for Hosts and Pizza Chefs who bring heart to their work. Baltimore’s plant-based upscale dining scene is yours to be part of. 🌱

05/11/2026

Skip the inbox. Come in person. Open interviews TOMORROW, 3-5 PM. 701 S. Bond St, Fells Point. We want to meet YOU. ✨

05/11/2026

Skip the inbox. Come in person. Open interviews TODAY + TOMORROW, 3-5 PM. 701 S. Bond St, Fells Point. We want to meet YOU. ✨

05/02/2026

Two years. It still doesn’t feel real.

To my spouse Gabriel, thank you for every late night, every sacrifice, every moment you chose my dream alongside your own. Oleum exists because you believed in it before anyone else did.

To the team who built something beautiful with us from the very beginning, and to this community who showed up for us before you even knew our names, thank you. From the bottom of our hearts.

Here’s to what’s next. 🖤

📸

04/30/2026

Two years ago I moved to Baltimore alone with a dream. Tomorrow, Oleum turns TWO and we just hit 10K followers – and we are celebrating ALL of you this weekend. 🖤🌿

This journey has been everything. From our ghost kitchen beginnings to pop-ups across the city, to the Inner Harbor, to our forever home in Fells Point – every single one of you has been part of this story.

To say thank you, we are giving away THREE $100 Oleum gift cards to three lucky winners.

HERE’S HOW TO ENTER:

🌿 Like this post.

🌿 Share your favorite Oleum dish or memory in the comments and tag your bestie. That’s one entry.

🌿 For TWO entries, tag us in a story with a memory or photo from your time with us.

Winners will be announced at the end of the weekend. Baltimore, you have given us so much. This one’s for you.

See Food Differently. 🌿

Chef Adibe, Founder + Owner ♥️