Skip to content

Our Ship is Sailing

Pascarosa Extra Virgin Olive Oil tins are filled, tapped, packed and ready to be shipped to the U.S.

Pascarosa Extra Virgin Olive Oil tins are filled, tapped, packed and ready to be shipped to the U.S.

We never thought we’d see the day. For months we’ve been planning for it, attending to endless details along with big decisions. We’ve been exhilarated, anxious, exhausted and mostly optimistic. And now our newly filled, tapped and packed Pascarosa extra virgin olive oil tins sit on pallets at the olive mill awaiting transport to the port of Salerno on the Mediterranean sea near Naples. From Salerno, they’re bound for the kitchens and tables of the United States. It hardly seems possible.

This clever dosing machine measure 500 ml of extra virgin olive oil right from the fustino into the tin.

This clever dosing machine measure 500 ml of extra virgin olive oil right from the fustino into the tin.

Along with Orazio Sisto, our olive miller, his wife, Teresa, his teenage son, Alessandro, his brother, Nardino and nephew Vito, we worked from early in the morning until late that evening. The process involved filling each 500 ml tin using a dosing machine fed by a line from the fustini (stainless steel olive oil recipients). Next each tin was closed with a plastic tap, sealing the tin while providing a pouring spout once the tin is opened for use. Then we affixed an adhesive sticker on the bottom of each tin with the olive harvest date and the “best by” date to consume the olive oil. Once filled and stickered, each tin was placed with eleven others in Pascarosa boxes, then stacked on a sturdy export pallet to await wrapping for shipment. Oh, and we had to tape the all the boxes together first . . .

Catherine attaches harvest date stickers on each filled tin . . . thousands of them.

Catherine attaches harvest date stickers on each filled tin . . . thousands of them.

Throughout the day, friends, curious onlookers and other relatives dropped by the olive mill to observe, comment and join in. Since we’re in Italy, we stopped for lunch with Orazio’s family. Fusilli con zucchini (spiral-twisted semolina pasta), pollo ai peperoni (braised chicken with onions and red and yellow peppers), melanzane sott’oilo (preserved eggplant marinated in extra virgin olive oil), oranges, pears and apples, vino rosso and espresso. Teresa apologized for the poverty of the lunch because she was right alongside us working all day. I still don’t quite know how she managed the feast.

After each tin is filled, Alessandro, our olive miller's son, fitted them with their plastic tabs, which provide a convenient pour spout when opened for use.

After each tin was filled, Alessandro, our olive miller’s son, fitted them with their plastic tabs, which provide a convenient pour spout when opened for use.

We packed the last tin around 8:30 p.m., then headed home to a bowl of minestrone con i ceci (vegetable soup with local chickpeas). We had scheduled a Skype conference with i ragazzi (the guys), the university students who are managing the technical back end of the Pascarosa website’s online shopping cart so we felt compelled to get on with it despite the long, emotional day that culminated in a such a major milestone. So after a virtual Skype hour deep into the exigencies of SSL protocol and subscription service billing, we staggered to bed.

Orazio Sisto, our olive miller, starts filling tins early in the morning.

Orazio Sisto, our olive miller, starts filling tins early in the morning.

It’s true what they say about entrepreneurial life. You really do think about your business all the time. Everything you see, everyone you meet and every conversation you have provides fodder for the creative process. Anytime is the right time to add shape to an impulse and flesh out an idea. The difference is that you want to do it; you are engaged, inspired and delighted by the possibility, And the results are a tangible representation of your dreams. It’s tough to beat the feeling.

Lots and lots of Pascarosa Extra Virgin Olive Oil tins getting ready to be filled with beautiful Pascarosa oil.

Lots and lots of Pascarosa Extra Virgin Olive Oil tins getting ready to be filled with beautiful Pascarosa oil.

Dinner was a soothing bowl of minestrone with un filo d'olio extra vergine d'olive (a thread of extra virgin olive oil) on top.

Dinner was a soothing bowl of minestrone with un filo d’olio extra vergine d’oliva (a thread of extra virgin olive oil) on top.

Advertisements
14 Comments Post a comment
  1. Catherine…Congratulations! How or where can I buy your oil…and when? John

    March 17, 2013
    • Hi, John–Thanks so much for the well wishes! Our website will be operational shortly and I will make sure you know when it’s up and running and the olive oil is the U.S. But aren’t you going to be in Italy soon? Are you thinking about an excursion to Puglia? We’d be happy to make sure you get some Pascarosa oil then. Let us know . . .

      March 17, 2013
  2. Auguroni e complimenti!!!!! Job well done! This is such great, exciting news! Now…do we get to buy some here or is this just for the U.S.? Perhaps we’ll have to get our butts in gear and get down to see you and taste your liquid gold delight :-). Again, congratulations, my dear! Nina.

    March 17, 2013
    • Hi, Nina–Thank you so much for your very kind words! Start watching for the delivery van . . . I am sending you your very own Pasarosa package with my very best wishes!

      March 17, 2013
  3. Congratulations! This is a wonderful achievement.

    March 17, 2013
    • Thanks, Debra. We can’t quite believe it, but the pallets are sealed and wrapped awaiting the shipper this morning, so I guess it’s really happening. I appreciate your very kind words of encouragement. We’ll keep you up to date on our site’s go-live date, too.

      March 18, 2013
  4. Congratulations on getting this all done! It is interesting to follow along. I will keep checking your website so I can order some. We have our adopted tree in Calabria, but it will be fun to have some oil from Puglia as well!

    March 17, 2013
    • Thanks so much, Laura. What a milestone! Now we get to stew and worry as our thousands of tins make their way across the Atlantic . . . it feels very parental. It’s so kind of you to want to taste our Pugliese olive oil. I think you’ll love it . . . stay tuned regarding the website. I’ll let you know when we’re live. In the meantime, enjoy the gorgeous Oregon springtime.

      March 18, 2013
  5. Suzanne cochran #

    So excited to buy your creation. Also soo happy for you and Brian in achieving your dreams. We need to come for a visit to share a few days of your life…..not sure…maybe 2014!

    March 17, 2013
    • Yes you do need to come for a visit . . . soon! We will be in Portland and Santa Cruz in May and June, so let’s make plans to connect. And we are thrilled you are looking forward to trying Pascarosa olive oil. We’ll keep you posted on our site’s go-live date. Looking forward to seeing you both.

      March 18, 2013
  6. James E. Faris #

    Congratulations!!!! We know many hours, days, weeks, months went into reaching this point and more to come. We, too, are looking forward to opening our first can of Pascarosa oil. Love to you both. Mom/Paula and Dad/Jim
    PS our fountain looks great thanks to Stephen.

    March 18, 2013
    • Thank you both SO much for your especially supportive words! We couldn’t be more thrilled to see our tins filled with amazing extra virgin olive oil stacked onto pallets and ready to ship to the U.S. Every step of the way has brought new experiences. We could never have known where we’d be now if we hadn’t just thrown ourselves into it all. And without the encouragement of our family, we would never have started. So glad you are enjoying the process!

      March 18, 2013
  7. Misha Meshenuk #

    Congratulations! That is so exciting. Also Glad to see you’ll be in Portland.

    March 18, 2013
    • Thanks so much for the well wishes! Yes, we have just finalized the dates, so we will see you guys when we are there in late May. Can’t wait! How’s life in PDX? Looking forward to catching up on all the news . . . see you soon.

      March 18, 2013

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The $tingy Sailor

DIY trailerable sailboat restoration and improvement without throwing your budget overboard

Gracefully Global Blog

Where travel adventures never begin with a trip to the local monument.

Italy....and Me

food. italy. wine. books genealogy. travel. wine. get. the. idea?

My Sardinian Life

photography, expat tales and short stories from a wandering waitress

Married to Italy

Big city Texan girl meets small town Italian boy. Chaos ensues.

Zester Daily

Zester Daily

Nancy Harmon Jenkins

We begin a new life in Italy . . .

Not Just Another "Dolce Vita"

A different point of view on travelling, living and loving Italy.

In Puglia and Places

My experiences living in Puglia and other places

Girl in Florence

A Tuscan Texan immersed in Florentine life: passionate about food & wine | random moments | and travel

News : NPR

We begin a new life in Italy . . .

outil de négociation

We begin a new life in Italy . . .

Eater SF - All

We begin a new life in Italy . . .

Eater Portland - All

We begin a new life in Italy . . .

Food : NPR

We begin a new life in Italy . . .

We begin a new life in Italy . . .

Chocolate & Zucchini

We begin a new life in Italy . . .

Bon Vivant

Life's simple pleasures

Culinate Main Feed

We begin a new life in Italy . . .

stylishmews

A resource and running commentary on stylish London

Puglia Kitchen

sapori, profumi e visioni culinarie made in puglia

Cantine Menhir

News from Salento... where the sun warms the spirit, water refreshes the mind, food whets the palate, land feeds the soul, and the wine... awakens the passion.

What Katie Ate

We begin a new life in Italy . . .

Aglio, Olio e Peperoncino

We begin a new life in Italy . . .

A Cup of Jo

We begin a new life in Italy . . .

Orangette

We begin a new life in Italy . . .

Elizabeth Minchilli in Rome

We begin a new life in Italy . . .

%d bloggers like this: