Pascarosa's owners, Catherine and Brian Faris, have deep roots in the Valle d’Itria in Puglia. Since their first visit with their three children 18 years ago, they have acquired an olive grove, a home in the centro storico of the baroque town Martina Franca and, yes, a trullo, too. More recently, they have picked up stakes and moved full time to Puglia, with a dream of connecting the land and the people they love with new audiences who share their passion for Puglia's food and wine traditions—especially the exquisite organix extra virgin olive oil they produce. In the Italian tradition, theirs is a family owned and operated business, with eldest son Stephen overseeing wholesale extra virgin olive oil sales and daughters Sarah and Francesca supporting communications, marketing and tour planning.
Pascarosa olive oil and Pascarosa Insiders' Tours of Puglia are developing fans everywhere. From Portland Monthly to Eating Well and even their hometown paper, the Santa Cruz Sentinel, Pascarosa has cultivated a devoted following of chefs, food and wine aficionados and travelers who appreciate high-quality extra virgin olive oil and the place where it comes from. Restaurants like Soif Wine Bar in Santa Cruz, California to Luce in Portland, Oregon use Pascarosa in the kitchen and at the table. You can, too, by ordering directly from our website or by visiting Pascarosa retailers.
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