I’m Cathey Bolton, a Ceramic Artist whose been working with mud for almost 25 years now. I have expanding my business and love of cooking into a new olive oil store and tasting room. My wonderful business partner, my mom, and I have opened Corner Station Olive Oil Company which will be located in my great grandfathers old gas & service station that he opened in 1928. Although the actual station is still being renovated we have opened in our beautiful temporary newly remolded space at 224 Branner Ave, in downtown Waynesville, NC.
As amateur, but enthusiastic, Mother & Daughter home chefs, we are excited to bring the most award winning extra virgin olive oils, infused olive oils, dark & white balsamic and specialty vinegars from around the world to Waynesville, NC. Come taste all we offer! Our staff will be able pass along all the health benefits of our products and help you select items you and your family will love.
All of our extra virgin olive oils will display critical information including: crush date, polyphenol (antioxidant) level, FFA, oleic acid, peroxide value (all measured at the time of crush), country of origin. Both our white and dark barrel aged balsamic are certified to come from Modena, Italy, and are the highest quality available. You will also find an ever growing selection of gourmet salts, seasonings and NC handcrafted gifts.
Health and Cooking Idea Classes will be available soon! Check out our ever growing Facebook page which is filled with recipes, health info, event happenings and more...
As a long time potter, I am asked frequently by my customers walking around the gallery how I can make so many different designs and colors. To me life is so vast and full, everything that surrounds me is an inspiration, and it’s hard for me to stick to just one line or design of work. I tell them I would get bored if I didn’t, and that’s the truth!
Most of all I want people to enjoy a well-made mug or piece of pottery that they want to use every day because of the happiness it brings them. I often joke with people that my pottery will make their food and beverages taste better. But in truth that is what I want to give as a creator… an experience with a handmade piece that they want to enjoy themselves and give to others.
I love the relationship a piece of pottery can have with the user and the intimacy it creates. The creative process involves problem-solving, making mistakes, individualism, expression, function, and accountability. The joys and the struggles that we all go through to express ourselves. My pottery comes from my love of nature and architecture. I strive to create balance in both the natural and structural world to create functional, unique, vibrant pottery for everyday use.
Pottery is my main art form, but I also enjoy mixing media. Many of my pieces combine ceramic, seashell, glass, fabric and found objects. This can especially be seen in my belt buckles, rings, necklaces, scarf keeps and other accessories. It’s been an honor to have my work represented in numerous newspapers and magazines throughout Western North Carolina.
Our parent company for Corner Station Olive Oil Company is Veronica Foods out of Oakland, CA. Here's is a little on their history:
Veronica Foods Company was founded in New York City in 1924 by Italian immigrant Salvatore Esposito. The Delizia olive oil brand was transferred from Naples, Italy and registered in the United States in the same year.
The Esposito family, which had grown to include four sons and two daughters, moved west to Oakland, California, in the late 1930’s with hopes of building the first olive oil mill in the United States. Those plans were put on indefinite hold when three of the four Esposito sons joined the military at the beginning of WWII.
The direction of the business remained the same under the capable hands of the eldest son Anthony Esposito. The olive oil portion of the business continued to exist as a remnant of an honored family tradition, accounting for less than six-tenths of one percent of company’s business during the mid 80's.
In the late 80’s the company took a renewed interest in olive oil as a viable business, and not just to honor a point of family history. Olive oil selection and understanding had always been the exclusive province of Anthony Esposito until his retirement in 1989 when the third generation, ours, stepped up to head the Company.
My wife Veronica (granddaughter of the original founder Salvatore Esposito) now CEO, and I, Michael Bradley in the president’s office, were faced with a decision: either abandon or sell off the tiny olive oil portion of the business, or become involved in a more committed and serious way. We were forced to admit that we knew very little about the subject and would have to learn from scratch if we were to continue. It was a fateful decision that changed our goal for the company, which evolved into the quest to identify and bring to market the finest examples of olive oil in the world at prices that we found sane and affordable.
We needed to develop a new more practical understanding of olive oil that placed a greater emphasis on application and performance and less on appellation or domain. We focused on the discernible differences in flavor, function, and durability by tasting and comparing oils from different regions and countries without the benefit or handicap of knowing where the oils were produced. We found a treasure trove of styles and varieties unknown outside the local area where they were produced and reigned supreme. In a very short time we became obsessed with olive oil.
Over the last few years, we have tasted, and continue to taste on a daily basis, the best oils that we can find from Chile, Australia, Argentina, New Zealand, California, Cypress, Egypt, France, Greece, Israel, Italy, Lebanon, Mexico, Morocco, Portugal, Spain, Syria and Tunisia. We celebrate the diversity and difference in olive oil styles. In our travels we have found there is no mill anywhere in the world that does not sincerely believe, when conditions are just, right they alone produce the finest olive oil in the world. The proverbial five thousand year old book on olive oil is still being written, and in some cases rewritten.
In 1997 we purchased an olive grove less than sixty nautical miles from Sicily near the ancient Mediterranean city of Carthage in the North African country of Tunisia to build an olive oil mill for testing and evaluating the methods that we chronicled in our extensive travels throughout the olive oil producing regions of the world. In October of 1998, Veronica Foods Company, with its Tunisian partner Medgold, completed the construction of a state-of-the-art crushing mill and nitrogen flushed storage facility.
We continue to produce the finest conventional olive oil, organic olive oil and fused whole fruit citrus olive oils in our mill near the coastal town of Monastir, Tunisia. As producers of olive oil we have formed exclusive international alliances with small regional mills that lack the experience and capital to open and develop markets in the United States. We are proud to present many varieties from small regional mills for the very first time in the United States. We see ourselves as part of a growing family of small but efficient producers whose extra virgin olive oil is finding its way into the homes of Americans.
Veronica Foods imports more than one million gallons of the finest, freshest extra virgin olive oil every year. We invite you to join us in experiencing the rewards of this endeavor.