Our story

The Frescolíve story started in the Hamptons,  New York. I was filling in for one of my bar staff on this particular very busy summer Saturday evening. I had honed my bartending skills over the course of twenty-five years at high-end establishments in New York City, Los Angeles, San Francisco, Sarasota, Carmel, and Tempe, so I felt more than adequate to the task.

We were having a great night; Chris Martin and Gwyneth Paltrow, Bon Jovi, Pat Lafontaine were all in the house. At one point, a patron ordered a Dirty Grey Goose Martini. Part of our bartender’s prep work had been to skewer three olives and have many of these prepped olives lined up and ready to serve.

As luck would have it, we ran out of the pre-skewered olives.

So I had to reach into the gallon olive jar, and manhandle the olives and start skewering. I should have washed my hands, before touching them.

I thought of that awkward moment the next day. I realized that even though we had skewered all those olives, they were also sitting out in the air drying up. This process needed to be fresher and faster. I went through many different elaborate designs, until a very famous inventor Barbara Carey, said, KISS. Keep it simple stupid.

Frescolíve was born. We really hope you can find a use for this product by your pool, out camping, boating, RVing, or tailgating at your next football game. 10% of our revenue will go to Universal Youth Initiatives, and programs that help animals. Cheers

Fun facts

The amount of species of olives in the world
price for a martini at the Algonquin Hotel in NYC
how many years olives last in an unopened jar

Relax, we got you covered.

The olives are all set, enjoy the party.

Frescolíve, pronounced;

Fresh+Olive, We really love olives, from the smallest “bullet” olive to the largest “donkey” olive, we love ’em all. Our passion for olives and the proper delivery of them led us to create the Frescolíve. It all started when we recognized a habitual problem at bars and restaurants; bartenders were handling olives with their dirty fingers and sweaty hands, olives were left sitting in the dry open air outside of their brine – only to be served in one of the most expensive drink offered; the world famous martini. We thought this was a travesty, but alas we have the solution!