From Bar Top to Breakthrough: The Origin Story of Frescolive
Every great product starts with a story. For Frescolive, that story begins behind a busy bar in the Hamptons, New York, where founder Kevin O’Brien was working one hectic summer night. The house was packed with celebrities and regulars alike, the martinis were flowing, and Kevin suddenly found himself facing a problem that every bartender has experienced but few have solved.
The Problem Every Bartender Knows Too Well
That night, Kevin ran out of pre-skewered olives. To keep up with demand, he had to plunge his hands into a gallon jar, pull out the olives, and start skewering them one by one. The process was messy, unhygienic, and time-consuming. Even worse, the pre-skewered olives sitting out in the open air dried out quickly, losing freshness and appeal .
“I knew right then this wasn’t the best way to serve a premium drink like a Dirty Martini,” Kevin recalls. “Guests were paying top dollar, and we were serving them olives that had been sitting out, handled by sweaty hands. It didn’t feel right.”
The Spark of an Idea
The next day, Kevin couldn’t stop thinking about that awkward moment. Why were bartenders still handling olives this way? There had to be a fresher, faster, and cleaner solution. That thought kicked off years of brainstorming, sketching designs, and testing prototypes.
At one point, Kevin even worked with noted inventor Barbara Carey, who gave him a piece of advice that would stick with him forever: KISS — Keep It Simple, Stupid.
With that mindset, Frescolive was born. A system that keeps olives submerged in their own brine, pre-portioned in hygienic pods of three, ready to serve instantly.
Persistence Pays Off
Turning a bar-top frustration into a patented product wasn’t easy. Kevin faced challenges with manufacturing, refining designs, and getting Frescolive in front of the right people. He attended trade shows, worked through prototypes, and kept fine-tuning until the product matched his vision: a solution that made cocktails fresher, faster, and more enjoyable .
That persistence paid off. Today, Frescolive isn’t just a bar tool — it’s a lifestyle accessory. From upscale cocktail lounges to backyard pool parties, boat trips, camping weekends, and tailgate celebrations, Frescolive makes serving martinis smoother, cleaner, and more fun .
Why This Story Matters
Frescolive isn’t just about olives. It’s about solving real problems with practical, innovative design. It’s about creating a product that feels inevitable — once you see it, you wonder why it didn’t already exist. Most importantly, it’s about the entrepreneurial journey, the persistence to turn a late-night frustration into a product that elevates cocktail culture.
Call to Action
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