Pensacola charcuterie company Olive to Nosh impresses with cutting boards

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Her friends and family, however, thought her arrangement was anything but ordinary. After posting pictures of her creation online, soon members of her church began recruiting her to assemble one for their own events.

It all started with an attempt to throw together a simple appetizer for family coming over for Christmas in 2019. She was pregnant with twins at the time, so the simpler the dish, the better. A few meats and cheeses laid out on a tray felt like something she could handle.

Highlights

  • She decided to create a brand for herself, settling on the three-word name “Olive to Nosh.” The word “olive,” a common ingredient for charcuterie boards, serves as a pun in place of the words, “I love.” The phrase “nosh” was commonly used by Siders’ friend, a fellow foodie, who would use the verb frequently meaning “to eat” or “to munch.”

  • Now the business appeals beyond just her own circle, but also the community of Pensacola. In busier months, like December, she will have cranked out more than 500 orders.

By 2020, she had reached the benchmark of success every start-up-business owner hopes to one day reach. She could quit her day job and pursue her passion full-time.

In loose translation, the “I love to eat” business was created to provide Pensacola foodies with a new way of consuming food in an entertaining, affordable and decorative way.

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“I always had a passion for food. Ever since I was a toddler, my dream was to become a chef … then life hits you,” Siders said. “Do I let this dream go away? Or do I step out and trust that this business will work fully?” She only ever imagined the business to be a fun-part time gig, never as a source of income to pay the bills like she is able to do now.

She does everything from charcuterie boxes for one for $10, to full event grazing tables that can feed anywhere from 150 to 170 people at $2,300. With a variety of other options on her website, she can do everything in-between. The influx of orders requires the use of a commercial-sized kitchen stationed in her garage and the help of an assistant to keep up with incoming large orders.

Some arrangements require hours of tedious assembly, making sure every small detail is paid attention to. However, no finished product ever turns out the same way, and she prefers it that way. Regardless of size, the process always starts the same. She lays out the cheeses first to guide her as a blueprint, then works around the cheeses to find items to place nearby that provide complementary flavors.

Siders said she purchases the majority of her products locally, relying largely on Pensacola fixtures, such as The Farm, to source cheeses, novelty jams, pickled goods and freshly-picked produce. She said she is always delighted to see how genuinely shocked people are to see that the grandiose spreads she promises online measure up to her social media pictures. Many customers claim the displays are even more breathtaking up close.

“You eat with your eyes first,” Siders said. “It’s become like an art.” She then stacks on other items that help set the display apart, her honeycombs always sure to impress. Specialty jams, pickled goods and edible garnishes all help to complete the bigger picture.