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Speaker 1: It's that time, time, time, time, luck and load. So

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Speaker 1: Michael vari Show is on the air.

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Speaker 2: I mean, eight years is a long time in professional sports.

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Speaker 2: But I was just advised by our team that on

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Speaker 2: this Major League opening day, jose L Tuve is the

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Speaker 2: only starter left from the Astros twenty seventeen World Series team.

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Speaker 2: Lance mccullor is being the other and I guess he's

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Speaker 2: not back healthy yet. Is that? Is that what I'm understanding?

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Speaker 2: What is his issue? I wonder I shouldn't say this

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Speaker 2: till I know what his issue is. But he throws

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Speaker 2: about two thirds breaking balls, and I think for several

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Speaker 2: years he was the highest percentage of breaking ball pitch

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Speaker 2: pitchers in Major League Baseball, and I wonder if that

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Speaker 2: doesn't take a toll on him. You know, I still say,

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Speaker 2: you do what Sparky did. There's a great documentary on

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Speaker 2: knuckleball pitchers, and if you notice, the knuckleball pitchers have

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Speaker 2: pitched well into their forties, the Negro Boys, the Perry's Gaylord,

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Speaker 2: and Jim Tim Wakefield. For those of you in the

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Speaker 2: baseball mood, there's a documentary. Maybe chadill tell me where

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Speaker 2: it was. I can't remember where it was. Exactly. But

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Speaker 2: there's a wonderful documentary on the on the knuckleball, and

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Speaker 2: it's and how they're able to pitch so deep into

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Speaker 2: their life because the arm speed is just you. You're

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Speaker 2: just throwing BP. Basically, it's it's all about the nail.

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Speaker 3: Read.

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Speaker 2: Ryan told me a story one time about a guy

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Speaker 2: who was it. You knew it, you'd know his name

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Speaker 2: if I could. I can think of it right now.

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Speaker 2: He played for the Rangers, and Reid was I guess

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Speaker 2: a teenage kid. And that guy would say, hey, come

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Speaker 2: warm me up, read and he said, you would just

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Speaker 2: dread it because it's warm up. He was not throwing

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Speaker 2: heaters at you. He was he'd take that that middle fingernail,

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Speaker 2: dig it into the ball and throw it. It was

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Speaker 2: just it was like a woofle ball, except it was

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Speaker 2: a big, heavy baseball. And he said, you know, the

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Speaker 2: next morning you wake up and your shins are bruised

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Speaker 2: and your cheek is bruised. And I said, but you

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Speaker 2: kept doing it, and he said, oh, absolutely, I was

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Speaker 2: an honor to do it. He did an email from

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Speaker 2: a fellow named Jim Martel who said, zar I am

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Speaker 2: friends with a family here in League City, those of

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Speaker 2: you outside of Houston, that's south of Houston, kind of

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Speaker 2: clear Lake area on the way to Galveston, who despite

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Speaker 2: major hurdles, have their business flourishing through persistence, perseverance, and prayer.

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Speaker 2: David and Stacy Corterro do not know I'm writing to you. Nevertheless,

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Speaker 2: I believe their story is inspirational to anybody who pulls

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Speaker 2: for small business owners like you do. David also told

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Speaker 2: me he's writing a book which chronicles there's their amazing journey. Sadly,

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Speaker 2: this story doesn't have a good ending. David Corterro died.

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Speaker 2: I don't know what happened, but he's not on the phone.

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Speaker 2: We're supposed to talk to him at nine. We haven't

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Speaker 2: heard from him. Well, I'm just saying, if he did die,

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Speaker 2: then you'd be like, how did you know had a

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Speaker 2: feeling or maybe he didn't die. Maybe he's dead to me. No,

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Speaker 2: he's not dead to me. Don't get your feelings hurt,

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Speaker 2: literal lady. With God, all things are possible. Sicilian Village

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Speaker 2: started with the marinated olive recipe passed down from my grandfather.

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Speaker 2: The production and distribution facility is located in League City.

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Speaker 2: It's family owned and operated Sicilian Village olives landed at

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Speaker 2: HB in twenty sixteen. NASA started flying our olives to

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Speaker 2: the ISS in twenty seventeen. Sicilian Village olives are also

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Speaker 2: available at publics, wind Dixie, Safeway, Albertson's, Market Basket, Rezers

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Speaker 2: that might be him, High v and Jungle Gems. How

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Speaker 2: many of those have you been to. I've been to

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Speaker 2: a wind Dixie. I've been to at Albertson's, but it's

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Speaker 2: been a long time ago. I went to a Safeway.

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Speaker 2: Was Safeway, the one that was employee owned. You remember,

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Speaker 2: I've been to a market Basket. We had market Basket

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Speaker 2: in Orange. Market Basket was a high end grocery store.

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Speaker 2: So truth be told. My dad would saying, that's the

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Speaker 2: working man's grocery store. Oh really, yep, good wages Union

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Speaker 2: union over there, market Basket. Well, how come we don't

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Speaker 2: shop there? Too expensive? Wait, so we like that grosery.

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Speaker 2: We root for them. Yeah, they need to serve it,

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Speaker 2: they need to make It's only place somebody work a

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Speaker 2: full time job support their family. Market Basket. My good

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Speaker 2: friend Brandon Landry, we grew up playing ball together, very

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Speaker 2: good friends. He was raised by a single mom, Sheila Landry,

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Speaker 2: and Sheila had some role at the market Basket. I

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Speaker 2: don't know if she was head teller, assistant manager. I

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Speaker 2: I don't know what her title was, but she was

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Speaker 2: a full time person. She always had the Sheila tag

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Speaker 2: on her. He would have been left. Do you where

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Speaker 2: you tagging your left breast? You're right, I can't remember.

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Speaker 2: But she always had a smile on her face, always

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Speaker 2: had her hair back in that style of the sixties,

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Speaker 2: that ladies are aways where I love that style. Such

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Speaker 2: a sweet lady. She was like another mom to me

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Speaker 2: and she They weren't rich by any stretching imagination. It

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Speaker 2: was a full time job. She could pay their bills.

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Speaker 2: Is that him? Well, what are y'all doing?

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Speaker 3: Oh?

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Speaker 2: I didn't know he was ready? Oh anyway, So market

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Speaker 2: Basket was one of those places that you know, we

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Speaker 2: liked him. The nice things would be said as we

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Speaker 2: drove past them. We liked them, but uh, yeah, we're

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Speaker 2: still going. We're still going to Pigley Wiggley or the

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Speaker 2: budget Chopper or whatever else was cheaper. That isn't isn't

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Speaker 2: it funny? How would do that?

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Speaker 3: David?

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Speaker 2: Yes, I was afraid you had died. I'm so glad

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Speaker 2: you're here.

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Speaker 3: Thank you. No, I'm here, I'm alive.

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Speaker 2: David and Stacy. Pronounce your last name.

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Speaker 3: It's pronounced Cortero.

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Speaker 2: Why would that a be an a if it's Italian?

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Speaker 2: You just do that because it's Texas.

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Speaker 3: Well, my grandfather americanized our name when many years ago

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Speaker 3: it used to be Courterero courtA vero, so court trrero

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Speaker 3: court ar.

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Speaker 2: Yeah, that's not as easy. You got to frill that

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Speaker 2: are It's not easy. Let me ask you a question.

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Speaker 2: That's I'm always interested, and you know, people make decisions

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Speaker 2: until you know it, you don't understand why, and it

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Speaker 2: makes you know more about your business than I do.

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Speaker 2: There is not a phone number in existence for Sicilian village.

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Speaker 2: I looked everywhere. Is that it is just inefficient to

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Speaker 2: be tracked down by phone? No, No, I get it.

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Speaker 2: I'm serious.

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Speaker 3: You know, I'm not sure how why that's it's so

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Speaker 3: hard to find my number. But most of my buyers

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Speaker 3: they meet me through trade shows and uh events and

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Speaker 3: reach out to me through email.

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Speaker 2: And but you had to make a decision. There's not

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Speaker 2: a phone number blasted. This might be this might be

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Speaker 2: something we all learned from did you find that phone

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Speaker 2: callers or look you lose that you couldn't concentrate that

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Speaker 2: was pulling you. You know, Mattress Mac gives out a

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Speaker 2: cell phone to anybody, but if he has a message

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Speaker 2: that says, don't email me, I don't have time to

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Speaker 2: read you help. You want to see me, you come

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Speaker 2: to the shop. You'll see me behind the counter. Because

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Speaker 2: he learned that was the most efficient use anyway. Sicilian

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Speaker 2: Village dot com will talk to him coming up. Jello

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Speaker 2: putting fops posen putting on a stake.

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Speaker 1: The Michael Berry Show, Jello brand pudding pops made with

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Speaker 1: the goodness of real Jello pudding.

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Speaker 2: Like I'm never know.

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Speaker 1: You gave life too Archidee.

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Speaker 3: And to me.

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Speaker 1: Hell reason to gold your librid.

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Speaker 2: I love messages like this. A fellow named Jim Martel

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Speaker 2: in League City sent me a message that he was

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Speaker 2: friends with a fellow who was shooting his dream place

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Speaker 2: called Sicilian Village with with a marinate and olive recipe

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Speaker 2: that was passed down from the owner's grandfather. Him and

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Speaker 2: his wife have a production facility in League City, family

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Speaker 2: owned and operated. Started at hub. You know, for a

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Speaker 2: lot of folks that make a product, whether that's a

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Speaker 2: marinera sauce, or olive oil or whatever that may be

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Speaker 2: getting in hib is the moment you haven't made it

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Speaker 2: because it can be withdrawn, but it is the moment

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Speaker 2: that can make or break, certainly make your business if

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Speaker 2: it goes off well. There have been entire businesses that

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Speaker 2: have flourished because they got in the door. I'm gonna

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Speaker 2: tell you something. That's space on those shelves. I know

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Speaker 2: a lot about it. That is tough space to get

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Speaker 2: and it makes a difference. This Saturday will be the

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Speaker 2: thirtieth anniversary April Fool's Day. True story. I was talking

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Speaker 2: to the owner of Laboucherie yesterday and he said, yes,

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Speaker 2: I was a fool for starting this thing thirty years ago,

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Speaker 2: but no regrets and it is doing so well. Some

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Speaker 2: of you will remember we were talking about beef tallow

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Speaker 2: and Robert F. Kennedy was saying that that, you know,

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Speaker 2: we got away from beef tallow, corporate food production became

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Speaker 2: poison and the government was involved in the scheme, and

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Speaker 2: how much better beef tallow is for you than the

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Speaker 2: manufactured product they're doing today. So I called my buddy

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Speaker 2: who owns laboucherie, and I said, hey, we could really

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Speaker 2: make waves if you will sell beef tallow. Jason Oya, Sorry,

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Speaker 2: I didn't roll say. I didn't say his name, Jason Oya.

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Speaker 2: It's spelled like haul your h O L L I

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Speaker 2: E R, but it's oh ya. I said, if you

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Speaker 2: could sell beef tallow, I will promote it. I would

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Speaker 2: our people would be fired up to get bef tallow

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Speaker 2: and just rendered fat from what you're already processing, which

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Speaker 2: is meats all day long. He's on Kirkandall in Spring

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Speaker 2: La boucherie the butchery in French b o U c

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Speaker 2: h E R I E R I E yeah. And

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Speaker 2: he said, okay, let me check into it. He goes,

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Speaker 2: we have an FDA inspector here full time who monitors

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Speaker 2: because we are a food service production and because of

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Speaker 2: our volume. So he comes back and he says, well,

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Speaker 2: there's a little more to it than I thought, but

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Speaker 2: we're going to do it. I like the idea, and

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Speaker 2: I don't know if we'll make any money, but I

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Speaker 2: agree with you. It's it's a cool thing to do,

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Speaker 2: and we can show that it can be done. Maybe

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Speaker 2: some people start doing it at their home. Maybe other

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Speaker 2: businesses will match what we're doing. It'll be good. Well,

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Speaker 2: I've got Matt Bryce at Federal American Girl fired up

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Speaker 2: that he will take all the tallow you can deliver.

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Speaker 2: And he said, okay, let me get let me get

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Speaker 2: us able to sell the tallow first, and then because

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Speaker 2: now getting into the food service delivery business, that's another

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Speaker 2: FDA approval and that's going to take longer. But I

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Speaker 2: will commit to you. I will get on it. So

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Speaker 2: he called me two days ago and he said, all right,

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Speaker 2: we're ready to go. I can't ship it yet, I

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Speaker 2: can't deliver it yet, but for anybody who comes into Labucherie,

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Speaker 2: we will sell them tallow. And we are trying to

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Speaker 2: beef up production ramon to meet the demand that was

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Speaker 2: off the cuff. That's production ya right there. Now a

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Speaker 2: lot of people could have done that. They really couldn't.

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Speaker 2: And he said, but you know, Saturday is our big

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Speaker 2: open house, it's our thirty year anniversary. Everybody's coming out.

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Speaker 2: There's great deals, there's all this, there's all this, and

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Speaker 2: so any of your people who come out, they can

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Speaker 2: get the beef tallow. That's what Oh, let's steer it

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Speaker 2: back to David very well done. You were wrangling the

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Speaker 2: interview and I guess I should move over. That's a

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Speaker 2: cringe right there. That's a good cringe right there, David CORTERO, Yes, sir,

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Speaker 2: are you involved in this olive thing?

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Speaker 4: Uh?

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Speaker 2: There was a TV show about a Muslim guy Palestinian

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Speaker 2: who lives here. He's got rap friends. I think Netflix

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Speaker 2: has to show and they go to an olive vineyard.

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Speaker 2: Was that what we called olive olive grove? Yeah? Are

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Speaker 2: you involved with that?

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Speaker 3: Ye? No, sir, I was not.

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Speaker 2: Do you know those people?

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Speaker 3: I do not.

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Speaker 2: Is this interview not going like you expected?

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Speaker 3: No, it's perfectly fine. It's like I expected it to be.

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Speaker 2: Hey, I asked Jim. I was chewing Jim's aster in

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Speaker 2: the break. I said, he didn't call in on time,

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Speaker 2: and we didn't have a cell phone number. You're supposed

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Speaker 2: to have a cell phone number for him so we

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Speaker 2: can call he goes. He wouldn't give it to me.

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Speaker 2: I said, what this guy? This is sketchy. He's already

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Speaker 2: in the olive business. Sicilian, what is going on here?

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Speaker 2: I hope this turns out to be half as interesting

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Speaker 2: as I hope it is. Okay, So so tell what

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Speaker 2: were you doing. Let's go back. Where were you born?

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Speaker 3: I was born in League City, Texas.

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Speaker 2: Where'd you meet Stacy?

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Speaker 3: I met Stacy in nineteen ninety five at an apartment

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Speaker 3: complex in clear Lake and she was managing the the

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Speaker 3: office and I was a resident. And when I met her,

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Speaker 3: I was actually going to be turning in my notice.

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Speaker 3: I was going to I was going to move out,

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Speaker 3: and when I met Stacy, I decided to make another

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Speaker 3: six months and ended up falling in love with her.

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Speaker 2: And you got free rent forty years now married.

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Speaker 3: Oh yeah, we got everything. I'm very, very fortunate to

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Speaker 3: have her in my life.

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Speaker 2: And uh so, what's the history on the on the olives?

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Speaker 3: Well, my grandfather shared this recipe with me in nineteen

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Speaker 3: ninety nine, and when we started to make the all

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Speaker 3: of us four friends and family and neighbors, they encouraged

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Speaker 3: me to, you know, try to make a business out

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Speaker 3: of it, because the flavor was not matched or found

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Speaker 3: in the in the grocery stores, and so we you know,

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Speaker 3: we just had to come up with a name, and

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Speaker 3: we figured that Sicilian Village would be a perfect name

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Speaker 3: for the for the business.

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Speaker 2: I like the name. I'll be honestly a lot of

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Speaker 2: times I don't like names, but for something about this

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Speaker 2: when I first read it before you went to your website,

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Speaker 2: it just it feels good.

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Speaker 3: Thank you. Yeah, it was a divine name. It was

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Speaker 3: given to me about one thirty in the morning, and

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Speaker 3: it was you know, it turned out to be the

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Speaker 3: perfect fit. One thing that was missing from the from

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Speaker 3: the grocery market. It was just you know, authentic traditional

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Speaker 3: Sicilian foods. I mean, there's there are Sicilian foods on

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Speaker 3: the market, but the marinated olive was missing. And the

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Speaker 3: way that we've we've prepared this, all of it, it

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Speaker 3: truly is a It's a memorable food, all right.

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Speaker 2: Hold on, I want to I want you to tell

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Speaker 2: me how you make it and why it being marinated

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Speaker 2: is important, and all the different ways I can use

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Speaker 2: this Sicilian village dot com marinated all? Is this the Klamado?

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Speaker 3: The Michael we have cold.

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Speaker 5: Hand the ground.

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Speaker 2: He's our man here how in one here and one

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Speaker 2: there is everywhere over here, some run over and there

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Speaker 2: in one here and one there everywhere all there how

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Speaker 2: in the ball where they eat in our town. He's

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Speaker 2: a saint. That's all your how to bay. He might

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Speaker 2: be just my foot three. But he's the league and

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Speaker 2: be beat. That's all your how to by. It's one here,

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Speaker 2: it's one there, fens everywhere, but come over here. I'll

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Speaker 2: run over there. It's one here, it's one there, It's everywhere.

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Speaker 2: That's all your how to bay. Houston Town is so cheery.

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Speaker 2: Took us to the World Series. That's allgier how to bay.

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Speaker 2: The Tiger team will be so blue when pulls us through.

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Speaker 2: That's all your how to It's one here, it's one there,

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Speaker 2: it's every Portio and ride. Stacey thirty years married, own

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Speaker 2: Sicilian village dot com. Don't try to reach him by phone.

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Speaker 2: It's not happening. I'm not convinced he has a phone.

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Speaker 2: He's probably calling from a payphone. He does not want

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Speaker 2: to be called. But their website is Sicilian Village dot com.

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Speaker 2: So David, I just went back kind of stereotypes and

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Speaker 2: limited knowledge. I'm very interested in Mediterranean lifestyle, Mediterranean food,

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Speaker 2: and I thought to myself, you know the olive thing.

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Speaker 2: I thought, I've always thought of olives as more Greek,

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Speaker 2: so I looked it up and it says the Klamado

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Speaker 2: olive is a large, dark purple olive with a smooth,

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Speaker 2: meaty texture, named after the city of Kalamada in the

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Speaker 2: southern Peloponnese in Greece. Often used as table olives, they're

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Speaker 2: usually preserved in wine, vinegar or olive oil. Typically, the

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Speaker 2: term Kalamada legally refers to a region of Greece where

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Speaker 2: these olives are grown. But the Sicilians have come in

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Speaker 2: and stolen the olives. I did not know that, Is

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Speaker 2: that true, David?

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Speaker 3: I wouldn't say we stole the olives. And you know,

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Speaker 3: Sicily was a kind of the passing, a little stopping

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Speaker 3: point in the Mediterranean for for gosh, hundreds of years.

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Speaker 3: And so the olive reached the the Sicilian island. And

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Speaker 3: I chose the colamadea olive, just you know, for the

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Speaker 3: flavor of it. And once we'd marinated, it has a

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Speaker 3: very unique flavor with the spices that we add to it.

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Speaker 2: Okay, if I couldn't see it, which would give me

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Speaker 2: the color and some clues like that, And and it

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Speaker 2: was cut so that I couldn't tell the size differential.

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Speaker 2: And you had five olives out there, and four of

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Speaker 2: one type, And would I be able to tell the Klamada?

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Speaker 2: And if I did, what would be the flavor profile

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Speaker 2: that would hit me. What would be the notes? Tramon

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Speaker 2: would say, Okay, so an olive, once it's harvard harvested,

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Speaker 2: it takes it has to be cured.

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Speaker 3: And there's two ways to cure it olive. There's the

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Speaker 3: the unnatural chemical bay in a lie solution or a

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Speaker 3: natural salt salt solution, and it takes about nine months

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Speaker 3: to cure the olive naturally. And that's does that's where

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Speaker 3: we start. We start with a naturally cured olive. And

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Speaker 3: the notes that you would find in a Colonnado would

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Speaker 3: be A it's kind of a fruity buttery texture and

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Speaker 3: it's just a it's just a very pleasant flavor. I

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Speaker 3: guess the best way to put it, especially when it's

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Speaker 3: naturally cured.

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Speaker 2: So I looked it up. I wasn't sure what an

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Speaker 2: olive actually was. I mean, you know, from a from

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Speaker 2: a biology perspective, and it says the olive from the

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Speaker 2: term oly A europea, meaning European olive, is a species

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Speaker 2: of small tree or shrub in the family Olah found

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Speaker 2: traditionally in the terranean basin, with file wild subspecies found

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Speaker 2: further a field in Africa and Western Asia, when in

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Speaker 2: shrub form, it is known as olier europea montra dwarf

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Speaker 2: olive or a little olive. So is this I don't

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Speaker 2: under I'm trying to. I'm looking at pictures of it

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Speaker 2: in its natural form? Is this like a berry at

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Speaker 2: the end of the shrub? What actually is an olive?

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Speaker 2: An olive is a fruit.

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Speaker 3: It's a considered a fruit, and it, you know, has

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Speaker 3: the seed inside. And an olive is actually a superfood

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Speaker 3: and has omega three, omega six, lots of minerals and

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Speaker 3: invitamins and and it's a it's like a natural multi vitamin.

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Speaker 2: All right, So your grandfather gives you this recipe and

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Speaker 2: you start with it and give me the the one

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Speaker 2: minute version of Honey, I'm thinking, I'm I'm going to

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Speaker 2: produce this and sell it to everybody. How does that happen?

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Speaker 2: Where's the funding come from? How did you know? What kitchen?

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Speaker 2: Did you use? What taught me through that? In one minute?

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Speaker 3: Okay?

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Speaker 2: Music? Okay, I'll sold you have one minute with the

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Speaker 2: music is very important? Here, hold on, are you ready?

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Speaker 2: Here we go?

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Speaker 3: Okay, dream.

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Speaker 2: Oh wow, this is gonna be a big undertaking. That's

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Speaker 2: probably why I won't give us phone on my go ahead, okay.

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Speaker 3: So my wife and I we were on daycation actually

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Speaker 3: in Saint John's in Britain, the Virgin Islands, and Stacey

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Speaker 3: and I decided to just go ahead and make a

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Speaker 3: run for the for the business and start it. I

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Speaker 3: had to write a business plan and try to find

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Speaker 3: an investor and I was able to buy him on

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Speaker 3: in twenty fourteen, built out a kitchen in League City

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Speaker 3: to produce the olives, and bought some machines. We scheduled

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Speaker 3: sometime at a trade show in New York City and

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Speaker 3: met the global food buyer at HIV there asked them

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Speaker 3: to give me a shot at the selling dollives at

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Speaker 3: the stores. They opened up about one hundred and seventy

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Speaker 3: locations to me at the very beginning, and the rest

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Speaker 3: is history. We hit the market and it has completely

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Speaker 3: changed our lives. We've had orders every week.

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Speaker 2: And David, hold on, hold on, So you did that

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Speaker 2: in fifty seven seconds? That isn't I live in thirty

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Speaker 2: and sixty and eight minute packets of time, so the

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Speaker 2: guys last, I can talk for seven minutes and fifty

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Speaker 2: eight seconds or so without ever looking at a clock.

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Speaker 2: Because it's so built into mine. For you to drill

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Speaker 2: that in fifty seven seconds with no, that's impressive. Why

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Speaker 2: did they give you a shot? I mean you got

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Speaker 2: to figure thatverybody else had this idea. There are plenty

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Speaker 2: of other olives. What about I mean, obviously he would

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Speaker 2: have tasted your olives, he would have liked it. Did

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Speaker 2: he see a market with the Mediterranean diet for more olives?

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Speaker 2: What was the thinking there?

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Speaker 3: You know, we spent about almost an hour in just

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Speaker 3: in an improv meeting with the global food buyer. And

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Speaker 3: I think it was a combination of the flavor of

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Speaker 3: the product, the name of the product, the passion that

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Speaker 3: my family and I had, my wife and my son

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Speaker 3: and my daughter. We were all at the show together

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Speaker 3: and it was the very beginning of this endeavor. And

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Speaker 3: I believe that he found what he needed to find

400
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Speaker 3: in us and gave us a shot.

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Speaker 2: It's sin. I don't eat olives, I don't care for all.

402
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Speaker 2: My wife loves olives, gone loves all us. But I'm

403
00:25:00,680 --> 00:25:03,119
Speaker 2: fascinated by the business of this and something so you

404
00:25:03,240 --> 00:25:06,960
Speaker 2: this is thousands of years old, Michael very show, enjoy it.

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Speaker 5: You love all this olix, Olix olives, all this olips olix,

406
00:25:15,760 --> 00:25:21,200
Speaker 5: all this, all this, all this, I know all this,

407
00:25:21,520 --> 00:25:25,880
Speaker 5: you love all this breathe of all this olix alix,

408
00:25:26,000 --> 00:25:33,000
Speaker 5: all this honest, honest fulips and lives, all this ODIs

409
00:25:34,560 --> 00:25:39,840
Speaker 5: all this fullives on this, all this, honest, all.

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Speaker 2: This that song a lot of people don't realize was

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00:25:46,560 --> 00:25:52,199
Speaker 2: actually about olives. David Cortero is our guest. Where do

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Speaker 2: you get these olives?

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Speaker 4: What?

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Speaker 3: We we ship them in from Greece? Uh, from just

415
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Speaker 3: south of bathrooms.

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Speaker 2: So you go to the you have a distributor here?

417
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Speaker 2: Do you go to the port and pick up a

418
00:26:07,560 --> 00:26:10,560
Speaker 2: container of them? How do you receive them? Uh?

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Speaker 3: Well, they come in through through on the ocean, and

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Speaker 3: we have a forty foot container that shows up at

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Speaker 3: our door every three weeks.

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Speaker 2: A forty foot container shows up at your door. Yes, sir,

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Speaker 2: I am mildly obsessed with logistics. Who do you use?

424
00:26:31,400 --> 00:26:35,000
Speaker 2: Do you? So you have you have a freight company

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Speaker 2: that receives them at the dock at the port. Uh,

426
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Speaker 2: signs all the documentation and then brings them to your

427
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Speaker 2: literally to your residence or to your kitchen or that's

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Speaker 2: not the same, to my kitchen.

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Speaker 3: Yeah, to my kitchen.

430
00:26:47,600 --> 00:26:50,240
Speaker 2: Okay, and then they drop that and pick up the

431
00:26:50,240 --> 00:26:51,240
Speaker 2: one that was there before.

432
00:26:53,440 --> 00:26:55,600
Speaker 3: Uh, once we unloaded, they bring it back to the

433
00:26:56,040 --> 00:26:59,879
Speaker 3: to the port. It's just a it's a one day

434
00:27:00,040 --> 00:27:00,919
Speaker 3: and around and they're.

435
00:27:00,800 --> 00:27:04,040
Speaker 2: Doing this for lots of people. Oh, yes, I find

436
00:27:04,040 --> 00:27:06,480
Speaker 2: that way. Who is it like ex cargo? What I

437
00:27:06,560 --> 00:27:08,400
Speaker 2: recognize is a brand name I would recognize.

438
00:27:09,720 --> 00:27:12,000
Speaker 3: Uh. Do you have you heard of Tanager Logistics?

439
00:27:12,119 --> 00:27:14,080
Speaker 2: Yeah?

440
00:27:13,760 --> 00:27:14,880
Speaker 3: Yeah, that's what we used.

441
00:27:15,000 --> 00:27:16,760
Speaker 2: So when you started all this, you had to find

442
00:27:16,800 --> 00:27:20,120
Speaker 2: a logistics company that could receive your product and bring

443
00:27:20,160 --> 00:27:24,440
Speaker 2: it to your kitchen and drop it reliably. Yes, did

444
00:27:24,480 --> 00:27:26,080
Speaker 2: you go on a buying trip to Greece? Did you

445
00:27:26,119 --> 00:27:28,879
Speaker 2: go tour through Greece and and go to all the

446
00:27:29,200 --> 00:27:30,560
Speaker 2: is it orchards? Are these orchards?

447
00:27:31,920 --> 00:27:36,199
Speaker 3: Yes? They are orchards. I've met really all of my

448
00:27:36,240 --> 00:27:41,480
Speaker 3: suppliers through trade shows here Stateside and develop my relationships

449
00:27:41,480 --> 00:27:45,920
Speaker 3: that way. And I've got, you know, two to three

450
00:27:46,520 --> 00:27:50,240
Speaker 3: different suppliers for each item that I need, just to

451
00:27:50,320 --> 00:27:51,879
Speaker 3: keep things fair.

452
00:27:52,280 --> 00:27:55,160
Speaker 2: And are you making this?

453
00:27:57,640 --> 00:27:57,800
Speaker 3: No?

454
00:27:58,280 --> 00:27:58,359
Speaker 4: No?

455
00:27:58,600 --> 00:28:01,239
Speaker 3: What we do we mix the marriage aid that is

456
00:28:01,440 --> 00:28:04,680
Speaker 3: a it's a blend of extra virgin olive oil, red

457
00:28:04,760 --> 00:28:11,080
Speaker 3: wine vinegar, garlic, pepper, and oregano. And then we then

458
00:28:11,119 --> 00:28:15,800
Speaker 3: we marinate that the olives in that blend and repackage

459
00:28:15,880 --> 00:28:17,520
Speaker 3: them in a flexible package.

460
00:28:17,880 --> 00:28:20,879
Speaker 2: And when you marinate on is it is it like

461
00:28:21,200 --> 00:28:23,399
Speaker 2: at a water level or is it? Is it some

462
00:28:23,480 --> 00:28:25,520
Speaker 2: kind of a paste that's mixed. How does that happen?

463
00:28:26,640 --> 00:28:30,280
Speaker 3: Yeah, it's a liquid that we actually infuse into the

464
00:28:30,280 --> 00:28:32,280
Speaker 3: fruit of the olive.

465
00:28:33,280 --> 00:28:35,399
Speaker 2: And and you don't have to tear the skin on

466
00:28:35,480 --> 00:28:37,920
Speaker 2: it or score it or whatever. It'll it'll absorb it.

467
00:28:39,600 --> 00:28:43,960
Speaker 3: That's correct. And the seed has been removed, so so

468
00:28:44,000 --> 00:28:48,000
Speaker 3: the flesh is actually exposed through the through the pit

469
00:28:48,240 --> 00:28:49,040
Speaker 3: where the pit was.

470
00:28:50,000 --> 00:28:51,720
Speaker 2: Is the seed removed when it arrives to you or

471
00:28:51,760 --> 00:28:52,600
Speaker 2: do you have to do that?

472
00:28:53,840 --> 00:28:55,880
Speaker 3: It's already pitted when we receive them.

473
00:28:56,080 --> 00:28:57,760
Speaker 2: What do they do with the with the seeds?

474
00:28:59,600 --> 00:29:02,800
Speaker 3: You know, I don't know. I'm sure there's some kind

475
00:29:02,840 --> 00:29:04,440
Speaker 3: of market for pits somewhere.

476
00:29:04,600 --> 00:29:06,320
Speaker 2: And when people buy these off the shelf at a

477
00:29:06,400 --> 00:29:09,440
Speaker 2: GiB what are they using these olives for? Primarily Martini's.

478
00:29:11,160 --> 00:29:13,240
Speaker 3: No, it's not a drinking of this is a this

479
00:29:13,360 --> 00:29:18,520
Speaker 3: is a gourmet food item. People. People can eat these with,

480
00:29:20,160 --> 00:29:22,800
Speaker 3: you know, with some bread or a glass of wine

481
00:29:23,200 --> 00:29:27,920
Speaker 3: or some cheese on any kind of security board. A

482
00:29:27,960 --> 00:29:30,200
Speaker 3: lot of bus people just eat them alone by themselves.

483
00:29:31,320 --> 00:29:35,080
Speaker 3: It's an excellent, excellent snack for the brain. And it

484
00:29:35,160 --> 00:29:37,760
Speaker 3: just gives you. It gives you a little boost.

485
00:29:39,120 --> 00:29:42,760
Speaker 2: It says you do colamado olives, green and black olives

486
00:29:42,840 --> 00:29:46,320
Speaker 2: and green olives. If you were to add a non

487
00:29:46,520 --> 00:29:48,600
Speaker 2: olive product, what would that be?

488
00:29:50,680 --> 00:29:51,800
Speaker 3: Extra version olive oil?

489
00:29:52,160 --> 00:29:52,480
Speaker 2: Really?

490
00:29:54,000 --> 00:29:54,280
Speaker 3: Yes?

491
00:29:54,360 --> 00:29:56,200
Speaker 2: And do you would? Do you make your own? Do

492
00:29:56,200 --> 00:29:56,960
Speaker 2: you press it here?

493
00:29:58,920 --> 00:29:59,000
Speaker 4: No?

494
00:29:59,320 --> 00:30:03,120
Speaker 3: I have a I have a supplier in Sicily that

495
00:30:03,160 --> 00:30:05,520
Speaker 3: would be supplying us without olive oil?

496
00:30:06,040 --> 00:30:09,680
Speaker 2: Is that? And it is a item? Yes, it is.

497
00:30:09,800 --> 00:30:15,760
Speaker 3: Actually, we will be bringing in some excellent quality olive oil.

498
00:30:16,000 --> 00:30:20,160
Speaker 3: This is first cold press unfiltered as an aroma that

499
00:30:20,720 --> 00:30:23,600
Speaker 3: you can you can tell it's different. It's very special.

500
00:30:23,640 --> 00:30:26,160
Speaker 2: So a few years ago there was a massive scandal

501
00:30:26,440 --> 00:30:29,760
Speaker 2: because the olive oil is so expensive, and I think

502
00:30:29,760 --> 00:30:31,719
Speaker 2: it was the extra version I can't remember, but they

503
00:30:31,840 --> 00:30:34,600
Speaker 2: it was basically a bunk product that they were selling

504
00:30:34,680 --> 00:30:38,560
Speaker 2: a lot of and it wasn't pure. And how did

505
00:30:38,560 --> 00:30:40,720
Speaker 2: that happen? How did so many people get duped?

506
00:30:43,240 --> 00:30:45,440
Speaker 4: I think we've been due for longer than we really

507
00:30:45,480 --> 00:30:50,440
Speaker 4: realized it. But the you know, to to make profits,

508
00:30:50,760 --> 00:30:54,400
Speaker 4: producers of all of extra virgin all bail would just

509
00:30:54,480 --> 00:30:59,720
Speaker 4: blend it with lesser quality, lesser quality of oils and

510
00:31:00,080 --> 00:31:01,560
Speaker 4: know call it extra.

511
00:31:01,360 --> 00:31:02,080
Speaker 3: Virgin olive oil.

512
00:31:02,200 --> 00:31:04,920
Speaker 2: Was there no quality control of them saying okay, now, no, no,

513
00:31:05,080 --> 00:31:06,720
Speaker 2: this I mean I got it that there are shysters

514
00:31:06,760 --> 00:31:09,160
Speaker 2: that want to make money with you know, basically diluting

515
00:31:09,160 --> 00:31:12,120
Speaker 2: more product that happens in every industry, but that people

516
00:31:12,120 --> 00:31:13,480
Speaker 2: didn't notice, people didn't comment.

517
00:31:15,720 --> 00:31:19,600
Speaker 3: You know, I think it's obviously caught up with them

518
00:31:19,680 --> 00:31:23,920
Speaker 3: because the the flavor of the look of doll of oil,

519
00:31:24,120 --> 00:31:28,880
Speaker 3: the the way it tastes it, you know, once it's blended,

520
00:31:28,880 --> 00:31:32,560
Speaker 3: it's it's just not the same. And you know, I'm

521
00:31:32,840 --> 00:31:35,040
Speaker 3: glad to see that the producer that I found is

522
00:31:35,240 --> 00:31:37,120
Speaker 3: you know, they're doing it the right way.

523
00:31:37,720 --> 00:31:40,000
Speaker 2: How often do you go over to Sicily or Greece,

524
00:31:40,000 --> 00:31:41,360
Speaker 2: however do you need to go and how often do

525
00:31:41,400 --> 00:31:41,960
Speaker 2: you actually go?

526
00:31:42,920 --> 00:31:46,920
Speaker 3: Well, I have to get over there yearly for foreign verification,

527
00:31:46,960 --> 00:31:52,000
Speaker 3: food supply verifications and regulation purposes. But yeah, so it's

528
00:31:52,040 --> 00:31:53,680
Speaker 3: it's a yearly travel.

529
00:31:53,800 --> 00:31:57,000
Speaker 2: Are those regulations with the Italian government or with the

530
00:31:57,000 --> 00:32:00,280
Speaker 2: American America.

531
00:32:00,600 --> 00:32:04,640
Speaker 3: It's a global it's a global food safety project.

532
00:32:06,400 --> 00:32:10,200
Speaker 2: Has that been for you? Has complying with those relations

533
00:32:10,200 --> 00:32:11,000
Speaker 2: going to hassle.

534
00:32:12,080 --> 00:32:14,640
Speaker 3: It has not, not at all. I'm very happy to

535
00:32:14,680 --> 00:32:19,640
Speaker 3: be a part of food safety and good quality.

536
00:32:20,240 --> 00:32:22,800
Speaker 2: Yeah, I mean there have to be some standards. I

537
00:32:22,840 --> 00:32:25,120
Speaker 2: do hear people that, you know. I think some people

538
00:32:25,240 --> 00:32:27,280
Speaker 2: just don't want to be bothered. They don't think feel

539
00:32:27,280 --> 00:32:30,000
Speaker 2: like they should. And some people have anxiety, you know,

540
00:32:30,120 --> 00:32:31,360
Speaker 2: like I'm when I have to take a test, I

541
00:32:31,440 --> 00:32:35,880
Speaker 2: might fail, when in fact that was overblown. But you know,

542
00:32:35,880 --> 00:32:38,920
Speaker 2: I think in some cases we probably have restrictions that

543
00:32:38,920 --> 00:32:41,880
Speaker 2: that that we don't need, uh in any case. Sicilian

544
00:32:42,000 --> 00:32:45,120
Speaker 2: Village dot Com David Cortero, good good luck to you, sir.

545
00:32:45,160 --> 00:32:48,680
Speaker 2: It's it's a great story and hopefully inspires someone else

546
00:32:49,080 --> 00:32:52,320
Speaker 2: to chase that dream. It's not promised success. It's not promised,

547
00:32:52,560 --> 00:32:54,240
Speaker 2: but at least you have no regrets. You tried.

548
00:32:55,960 --> 00:33:01,080
Speaker 3: That's right. Well, thank you for inviting me and giving

549
00:33:01,120 --> 00:33:03,080
Speaker 3: me this chance to tell my story.

550
00:33:03,600 --> 00:33:08,760
Speaker 2: Got it? Sicilian Village. How many days a month ramone?

551
00:33:08,760 --> 00:33:12,560
Speaker 2: Do you think you eat? At least one olive unrelated

552
00:33:12,560 --> 00:33:17,680
Speaker 2: to a martini fifteen. You eat olives every other day

553
00:33:17,680 --> 00:33:23,560
Speaker 2: on average in what form? You just pop them? Oh? Wow,

554
00:33:24,080 --> 00:33:25,920
Speaker 2: you know what I like? It doesn't get its du

555
00:33:26,600 --> 00:33:30,080
Speaker 2: is dates. I have a friend named Chris Pagala. He

556
00:33:30,160 --> 00:33:33,520
Speaker 2: and Jim McGrath a have a PR and strategic messaging

557
00:33:33,520 --> 00:33:36,640
Speaker 2: for him. Chris Pogala's wife is Venezuela, and if I

558
00:33:36,640 --> 00:33:39,760
Speaker 2: remember correct, maybe Colombian and twenty years ago or so,

559
00:33:40,520 --> 00:33:42,080
Speaker 2: she made a dish. We were all having dinner. She

560
00:33:42,120 --> 00:33:45,000
Speaker 2: made a dish that had a sweet cheese and it

561
00:33:45,040 --> 00:33:46,880
Speaker 2: almost like a cream cheese, and she put it inside

562
00:33:46,880 --> 00:33:49,000
Speaker 2: a date. My wife found that recipe and