T. J. Robinson, aka "The Olive Oil Hunter ®," is one of the world's most respected authorities on all matters olive oil.
Known for his “platinum palate,” he is one of the few Americans invited to serve as a judge in prestigious Italian olive oil tasting competitions.
These days he is dedicated to importing rare fresh-pressed olive oil, the most flavorful and healthiest extra virgin olive oil on the planet, until now virtually impossible to obtain year-round in the U.S. All his oils are independently lab tested and certified for 100% purity.
Dear Friend of Ben Greenfield Fitness:
A major olive oil opportunity is at hand. But if you’re interested, you must act quickly.
If you'll pay just $1 to help cover my shipping costs, I'll send you, with my compliments, a $39 bottle of rare, fresh-pressed olive oil superior to any other oil you’ve ever tasted. It’s normally impossible to find here in America.
The freshness, flavor, and health benefits of this just-pressed oil will astonish you ... it will utterly blow away any olive oil you can find in the U.S. And that’s for one simple reason: This is fresh-pressed supreme extra virgin olive oil—raced here by jet straight from the olive harvest and it's independently certified to be 100% pure extra virgin.
Regardless of where you shop, do you know the most important secret of how to choose the best-tasting extra virgin olive oil? It’s very simple...
Olive oil, unlike wine, does not improve with time. Just the opposite! It’s at its peak of nutritional perfection and flavor immediately after it’s pressed! Olives, after all, are a fruit, and olive oil is a fruit juice. Just as with any other fruit juice, it’s most delicious when fresh-pressed, and that’s when you want to enjoy it.
But virtually none of the fresh-pressed olive oil from Italy—or any other great olive-growing country—ever makes it to our shores. The reason is because shipping by air is prohibitively expensive. As a result, virtually all the olive oils sent to the U.S. travel here by molasses-slow cargo ship. Adding insult to injury, many oils are shipped months—maybe even a year!—after pressing.
Moreover, olive oil is not shipped as a perishable food. To save money, producers send it in container ships along with scores of manufactured goods—cars, machinery, whatever—and the oils are subjected to brutal conditions, and, worst of all, delays.
“I have died and gone to Italy!!! I love the olive oils. Drizzled over freshly steamed vegetables, blended with fresh parsley and lemon served atop a grilled veal chop or steak, it’s amazing and I want more. Finishing up my savor each and every last drip. I’ve used it on salad, my homemade grilled ‘Lavash’ pizza, fresh figs stuffed with gorgonzola, my white bean and rosemary/garlic dip, served on a garlic rubbed baguette, and more. Can you feel the love. What else can I say, the love goes on... and on...thank you!!!!!!!!!!!”—Jennifer L. Gower, Newport, RI
There are flavor-sapping delays at every port of call on its long ocean voyage, while sitting at anchor in the harbor waiting for customs inspections and FDA approval before admittance. Then there are further delays at the docks, in trucking transport, and in warehouses before eventual distribution to local stores. Then these oils may sit yet additional weeks, months, or even years on shelves under fluorescent lights, which also destroy flavor and precious, perishable nutrients.
And now you know why the producers of ordinary olive oils seldom if ever print a “Harvest” date (sometimes also called the “Pressing” date) on their labels. Sure, they will print a “Best Used By” date,” but not the harvest date. I suspect they want to extend shelf life as long as possible. They realize that savvy olive oil lovers prize freshness above all else, and they don’t want to give you any hint as to how old and stale their oils may be after their torturously slow journey from overseas to your shopping cart.
I can prove this to you right now. If you have a bottle of olive oil in your kitchen pantry, please check it to see if it has a harvest or pressing date on the label in addition to the “Best Used Buy” date. If you bought your oil in a supermarket or gourmet store, I can almost guarantee that it does not have a harvest date!
And since there is almost never a harvest date on the label of ordinary olive oils, so many of us foodies can be seduced by fancy bottles and pretty labels only to bring home mediocre olive oils whose flavors have faded and dulled—and sometimes have even turned rancid.
“Amazing...Really the best olive oils I’ve tasted.””—Rosanne Braslow, Pittsburgh, PA
I must confess that whenever I’m in a supermarket, I cannot resist going over to the olive oil aisle. When I see all the bottles conveniently missing their harvest dates, I glare at the whole bunch and think, “Why didn’t your makers put a harvest date on your label? Did they care so little about how fresh my food will taste? Shame on them! Yes, I see you boast a Best Used By date. Big deal!!!”
My goodness, to an olive oil lover like me, a Best Used By date is nowhere near good enough! As a former professional chef, I’m not interested in crowning my creations with something merely “edible” that may also be dull, faintly stale, and thoroughly mediocre!
Our artisanal growers hand-select only the finest olives to be immediately pressed into the remarkably flavorful “liquid gold” our Club members go wild for.
No, I want the freshest-tasting, most recently pressed, most outrageously flavorful artisanal olive oil I can find, one that will gloriously enhance all the foods I pour it on, one that will make my dinner guests say, “Wow! These roasted vegetables are fabulous!” Most of all, I want my oil direct from the harvest at its peak of flavor and nutrition—without a long supply chain of middlemen adding months or years of delay before I can even open the bottle!
And that is precisely the extraordinary, fresh-pressed, best-in-the-world olive oil I’d like you to experience. I’m betting that the harvest-fresh olive oils that I secure from gold-medal-winning family farms––and then rush to your table by jet plane and special delivery truck—will make all the other olive oils you’ve ever tasted seem hopelessly dull and lifeless by comparison.
All I ask is the opportunity to prove it to you—to let you be the judge—with my $39-Bottle-for-a-Buck offer.
Your Bottle-for-a Buck has just arrived in the U.S. direct from the new harvest, and it’s ready to ship right now, direct to your door. I can’t wait for you to experience, perhaps for the first time in your life, the indescribably delicious flavor of authentic olive oil straight from the harvest.Click Here to Enroll in Fresh-Pressed Olive Oil Club and Receive Your $39-Bottle-for-a-Buck
“The evidence is incontrovertible. Olive oil protects against illness and delivers longevity. It should be said, though, that the claims for the beneficial properties of olive oil apply largely to fresh extra virgin olive oil...”—from the book Olive Oil by Charles Quest-Ritson
Here’s how Larry Olmsted, the award-winning food and travel journalist, describes our oils in his New York Times bestselling book, Real Food/Fake Food:
“I now get most of my oil from T. J. Robinson's Fresh-Pressed Olive Oil Club, and every time I open a bottle, my kitchen literally fills up with the smell of fresh crushed olive—the scent explodes out of the bottle. Just breaking the seal transports me to Italy or Spain or Chile.”
I can’t wait for you to try it—and savor it for yourself on all your favorite dishes!
That’s why I’m extending this special invitation. I invite you to accept, for just $1 to help with our shipping cost, one of my precious retail-sized bottles to experience for yourself the miracle of flavor that such rare, fresh-pressed oil will bring to your seasonal salads, pastas, grilled meats, delicate fish, and so many other dishes. But I must ask you to RSVP now. Once these reserved bottles are gone, I will have no more to give away!
“Yes, yes, yes it was that mind-blowing and more! We usually just use the oil for dipping and I pour it over feta cheese. As soon as you open the bottle the aroma is fantastic. It reminds me of when I was a little girl and my grandfather came back from Greece and he brought back olive oil just like that. It had that dark green color and smell. Please if I can buy more please let me know.”—Diane Vourderis, Staten Island, NY
You may wonder how I became so obsessed with finding and bringing to your table the freshest, most flavorful and nutritious olive oils from the world’s most honored artisanal producers. Allow me to share my story, as I believe it will help you experience even more enjoyment from the $39-Bottle-for-a-Buck I’d like to send you.
My name is T. J. Robinson. In past years, before I found my current calling as “The Olive Oil Hunter,” I was an award-winning chef and food journalist. One autumn evening several years ago, during my first tour of Sicily while on assignment for a food newsletter, I was invited by a local olive grower named Matteo to attend an olive oil harvest party.
“What’s that?” I asked.
Matteo explained that in Sicily, as in other olive-growing parts of the world, “We locals go crazy for fresh-pressed oil.” He said that Italians call it ‘novello,’ and they love it so much, they throw parties at harvest time each year to celebrate its arrival.
He asked if I had ever tasted fresh-pressed olive oil, squeezed right at harvest time. I told him no, I hadn’t. He laughed and, with a warm smile and characteristic Sicilian hand gestures for emphasis, implored me to come to the harvest party, saying, “T. J., my friend, you are still an olive oil virgin! You have never tasted olive oil until you have tasted fresh-pressed! It will spoil you for all other oils! Please join me and my family tonight!”
Naturally I accepted Matteo’s enthusiastic invitation.
Have you ever lived a night that changed your life forever? This was such a night for me...
With Matteo, his family, and several of their friends, we drove to the community olive mill, just outside the picturesque seaside town of Castellammare del Golfo in Sicily. This community mill is where the town’s olive growers bring their newly harvested olives for pressing and bottling.
We watched as the presses squeezed the olives and then poured forth a pure, fresh, liquid gold. I was handed a small glass and, as instructed by my hosts, sipped some of the new oil, rolled it over and around my tongue, at first sucking and slurping to mix it with air, and then gently exhaling, to saturate my palate with every nuance of the oil’s taste and aroma.
“I feel that God gives mortal man small tastes of heaven while on Earth and these oils are one such occasion.”—William L. Skonsky Jr., Pittsburgh, PA
Oh...my...goodness! Was Matteo ever right! I had always been an olive oil aficionado but had never tasted anything like this in America, nothing even close. The oil, just born from earth and tree, was alive with flavors so fresh and green, they awakened my palate as if from slumber.
To understand what I experienced, just imagine that, for your whole life, the only herbs you ever tasted were dried herbs from packages in the supermarket. But then one unforgettable day you finally got to taste delicious fresh-cut herbs just clipped from a neighbor’s garden, and you discovered the real thing! That’s what tasting this fresh-pressed oil was like for me (and will be like for you!).
My mind raced to identify its vivid bouquet of flavors—grassiness, freshly crushed ripe tomatoes, watercress, arugula, green apples, even the nuttiness of walnuts—all in perfect harmony and with a clean, palate-pleasing, slightly astringent mouth feel that was neither too heavy nor too light.
And then there was the pièce de résistance, the oil’s remarkable finish. On swallowing, I noticed a slight peppery pinch at the back of my throat, the hallmark of the very freshest oil. Knowledgeable oil lovers the world over crave that gentle pinch because it denotes the presence of spectacular flavor and nutritional riches coming from super-healthy antioxidants, all at their maximum when the oil is just pressed.
“The best olive oil I have ever tasted, ever! We use it sparingly on salads and the like. Won’t use it for cooking as we don’t want to waste it. My Italian friends are blown away with the taste!!!!”—Bill Fischer Hampstead, NC
Where had such fresh-pressed olive oil been all my life?
A fleeting notion made me sad, as I thought of all my foodie friends back in the States who had never tasted such oil—and would likely never experience it—because it’s not available in America. (I’ll explain why in a moment.)
But no time for melancholy—my magical night was just beginning!
As the local growers tasted their oils, they were jubilant, smiling broadly and toasting each other with small glasses of olive oil. They were thrilled with the oil that their latest olive crop had produced. They knew they had a winner that would be prized by olive oil aficionados.
“Had a little gathering on Super Bowl Sunday. Lined up the three bottles you sent and put a little of each in dipping dishes. Served with sour dough bread chunks. It was the most loved munchie we had. Many different opinions on which oil was the best, but a unanimous ‘best olive oils ever’ for the set of three. Makes a plain old ordinary salad sing. I had bought two additional sets of bottles for gifts, and both of the recipients would like to know how to get more of this liquid gold. It is so nice to have you scouring the earth for me. Thanks.”—Annie Osteen, Copperopolis, CA
With several bottles of fresh-pressed oil in hand, our group then drove back to Matteo’s charming rustic villa for a celebration. Matteo and his wife cheerfully served us pitchers of their delicious homemade red wine. As we sat at wooden tables and benches outside his huge barn, Matteo lit fires of dried olive tree branches. As the smoky fires dimmed, he tossed homemade Sicilian sausages on the open-air grills, which sizzled and scented the cool autumn evening with aromas so intoxicating that I thought I might swoon.
Just when I could stand such foodie anticipation no longer, Matteo’s wife emerged from her kitchen proudly carrying the appetizer, a huge platter of fresh ricotta cheese so warm and delicate that the cheese actually quivered when spooned onto my plate. It spread as softly as a creamy white jam on the warm, crusty homemade Sicilian bread she served along with it.
She spoke little English, and I spoke no Italian, but between her friendly smiles and gracious gestures, she invited me to drizzle our just-squeezed olive oil, and a tiny pinch of Sicilian sea salt, on my hearty helpings of ricotta cheese. I was in foodie heaven, savoring every delicious nibble of my cheese ... and the mouthwatering sausage. And every morsel was elevated to new heights of flavor by the dazzling “debutante” whose coming out we were celebrating— the just-pressed supreme extra virgin olive oil that was fresher and more flavorful than any oil I’d ever tasted.
Upon my return to the States, the memory of this fresh-pressed oil and that night haunted me. I was smitten as if by a new romance. As a food journalist and cook who loves to entertain, I had many meals to prepare in the weeks ahead, and most of them required olive oil. But now, other gourmet olive oils, no matter how expensive or alluring, left me cold. They were utterly tasteless and stale by comparison. I just had to secure more fresh-pressed oil in the U.S., but couldn’t find any, not anywhere!
Of course we do! But the olive oil industry’s distribution system is designed to ship the oil as inexpensively as possible, via slow-boat cargo ships and through a maze-like distribution chain, making it impossible for you to get your hands on delicious fresh-pressed olive oil like the novello I fell madly in love with in Sicily.
“Wow. I gave 2 sets as gifts. The folks loved it. Drizzled on tomatoes, mozzarella & basil, a hit. I’ve made the best salad dressing ever. Nice to have 3 choices. It’s now my surprise ingredient.”—Cynthia Cable, Rochester, NY
Ever since that life-changing experience, I was determined to find a way to bring fresh-pressed olive oil to America all year round—to race it “from olive grove to your table” while still in its full bloom of freshness and nutritional value. I knew that when foodies in America tasted what I had in Sicily, they’d never be content with ordinary, stale, year-old olive oil again.
But I soon faced a problem. Olives in Sicily—and everywhere else they are grown—are harvested only once a year. So how could I possibly secure fresh-pressed all year long?
“The oils were awesome. They can’t compare with anything we’ve tried at our local gourmet grocery. So flavorful—grassy, lemony and, in the case of the Elaios, almost peppery!...We have enjoyed the oils on pasta primavera—a very simple mix of fresh sautéed veggies with fresh pasta and herbs—the olive oil as simple sauce. Also wonderful on fresh gnocchi, or fresh fettuccini with sliced, sautéed garlic with or without fresh tomatoes. We are saving some of our oil for this spring’s first crop of fresh tomatoes.”—Lyn Weingarten, Austin, TX
Actually, this proved no problem at all. I learned that different olive-growing countries have different climates and, therefore, different harvest seasons throughout the year.
Italy and Greece, for example, harvest their olives in the autumn. In sunny Spain, they harvest their olives into January and February. In spring and summer, when no one in the Northern Hemisphere is harvesting olives, there are spectacular fresh-pressed oils being squeezed at harvests in the “undiscovered” olive-growing countries of the Southern Hemisphere, such as Australia, Chile, and New Zealand.
Long story short, that’s how I founded the Fresh-Pressed Olive Oil Club. I realized that if I were willing to break with the tradition of shipping olive oil by slow cargo ship and instead rush it to America by jet, direct from the new harvest of each olive-growing country, I could be the first to bring authentic fresh-pressed oil to foodies here in America all year round!
It took many months of making arrangements with the world’s most outstanding artisanal producers in the top olive-growing regions around the world, but I at last found a way to secure authentic fresh-pressed olive oil all year long.Click Here to Enroll in Fresh-Pressed Olive Oil Club and Receive Your $39-Bottle-for-a-Buck
And that’s how it came to pass that for my Fresh-Pressed Olive Oil Club members, I serve as a personal “olive oil sommelier,” traveling the world, following the sun, seeking out only the best-tasting oils and acquiring them for my Club members right during the olive harvest, as the olive presses are running, when the oils are miraculously flavorful —like no other olive oil you can find in the U.S.
“The oil was as great as you said it would be. I haven’t used it all because I am only using it on special occasions. So far I have drizzled it over fresh and lightly steamed vegetables. Also as a finish on fresh stuffed pasta. My husband and I have enjoyed a slight drizzle over a soft scrambled egg with fresh herbs. We have found it to be as great as you said. Please keep finding all these exceptional food items.”—Jackie Schimmel, Slidell, LA
Sure, since we ship by jet, our Club pays higher shipping rates than the mass marketers of ordinary olive oil would ever tolerate. But that’s the whole secret of why our olive oils are so much fresher—and incomparably better tasting and healthier—than any other olive oils you can obtain in America. And it’s why our renewal rate—those members who stay in the Club quarter after quarter—is a remarkable 87%.
You simply cannot imagine how flavorful this extra virgin olive oil is until that first sensuous drop caresses your tongue and instantly ignites a tasting epiphany, a new revelation of how outrageously bright, green, and flavorful an olive oil can be—just as I experienced in Sicily.
I want you to be smitten just as I was. No words I can summon can do justice to how deliciously such harvest-fresh oil will enliven the flavors of your fresh veggies...your leafy salads...your luscious linguine, spaghetti, penne and fettucini...your sauces...your hearty bean dishes...your scampi and eggplant...your pan-friend mushrooms...your steaks and pork ribs...your delicate sea bass and sole. And just wait and see how much you’ll savor it as a dipping oil with a hunk of crusty bread and tangy cheese that satisfies you to the core.
That’s why I invite you to taste for yourself.
“The olive oils were absolutely mind blowing. I had an ‘olive oil tasting’ with family and friends. They all loved it. I served the oils on cannelloni beans, dipped bread in the oil, on roasted vegetables and soups, in mashed potatoes.”—Lissa Mattson, North Babylon, NY
I shamelessly admit that I want to make it as irresistible as I possibly can for you to try my fresh-pressed olive oil. Based on the experience of my other customers, I know that once you try it, you'll never want to live without it. Think for one moment of all the things for which you'll spend $1 or more in the coming months, many of which will have little or no impact on the joy and pleasure you experience in your daily life.
Contrast these with the modest $1 I ask to help cover my shipping. This one little dollar will be your first-class ticket to a whole new world of dining pleasure and satisfaction. For just $1, you'll get to crown about a month's worth of your favorite dishes with the incomparable flavor of divine, fresh-from-the-harvest olive oil.
That's dozens of deliciously enhanced meals for just $1! And no matter what you decide, the $39 bottle is yours to keep with my compliments.
Best of all, as a member of the Fresh-Pressed Olive Oil Club, there's no obligation or commitment to buy anything, now or ever.
Temperature, time, light, and oxygen are the four great enemies of olive oil freshness and flavor.
Therefore never store your olive oil near your stove or in a cabinet above your stove. Also, never store it on a countertop in a clear bottle or cruet, as the light will penetrate the glass and render the oil stale. (Tragically, many olive oils sold in stores are packaged in clear bottles and are left to sit under constant fluorescent lighting for weeks or even months. Never buy oil in a clear bottle as it will likely be damaged before you even bring it home.)
And there is no need to store your oil in the fridge. Indeed, this will be too cold, and the oil will start to solidify and thicken, or even go lumpy.
Best recommendation: Buy the freshest oil you can find and store it in a cool, dark cupboard away from the stove.
By the way, our passionate Club members are raving about this fresh-pressed olive oil! It’s so flavorful that it’s become our “secret ingredient” for enhancing the flavors of any recipe calling for olive oil.
I’ve secured a limited number of extra bottles of this dream oil. With its jewel-like green color and bouquet of verdant aromas as complex as a fine wine, it will serve as the perfect complement to any dish you serve in the coming weeks. It's also an ideal introduction to our unique Fresh-Pressed Olive Oil Club.
Four times a year—roughly in November, February, May and August—I travel the world, stalking the global olive groves to sample hundreds of fresh-pressed olive oils right at the peak of their harvest-fresh flavor.
My trusted sources in these faraway olive groves—established over my years of globetrotting— include hundreds of the finest boutique producers and traditional family-owned estates whose oils are proud local treasures. These oils are normally produced in small, exclusive batches and reserved for high-end restaurants and a gourmet clientele in their own locales. Many are the top award winners in regional olive oil competitions. They are virtually never shipped to the U.S.
When I arrive at these harvests, the most respected artisanal producers roll out the welcome mat for me. They know I represent Club members who are the most discriminating olive oil aficionados in America and who fully appreciate fresh and exquisitely flavorful oils. Indeed, our Club’s membership consists of many chefs, high-end restaurants and hotels, as well as a wide array of gourmets, foodies, and health-conscious individuals from every walk of life who insist on enjoying—and serving their lucky guests—the most flavorful and healthiest olive oils on earth.
The following is excerpted with permission from the book Arthritis Interrupted...
“Olive oil is one of your joints’ best friends. It’s a powerful anti-inflammatory food that prevents pain and blocks the progression of osteoarthritis and rheumatoid arthritis. Eat some every day—beginning today...
“Research shows that 50 milliliters of olive oil (about 3 ½ tablespoons) produces the same pain-relieving effect on your joints as a 200-mg tablet of ibuprofen. That’s certainly impressive, especially when you consider that using olive oil won’t put you at risk for the intestinal bleeding and kidney damage that long-term NSAIDs can.
“In addition, EVOO delivers an exceptional benefit to your heart and blood pressure. In regions of the Mediterranean where people consume a lot of olives and olive oil, death rates from heart disease are 90% lower compared to the U.S.
“And EVOO offers an exceptional cancer benefit for women. Scientists analyzing the health and diet data of 9,000 women in northern Italy discovered a 34% lower risk of breast cancer in those who consumed the most olive oil and raw vegetables compared to those who consumed the least...
"Remember that the older olive oil becomes, the more flavor and anti-inflammatory power it loses. Olive oil is at its peak within the two or three months after its pressing. Unfortunately, few labels carry bottling dates or ‘use by’ dates, let alone pressing dates. Studies show that after 12 months, many of the oil’s healing compounds are almost completely gone.
“To avoid this problem, I order my oil from the The Fresh-Pressed Olive Oil Club, a quality source that investigates reserve olive oils from around the world, then flies them to customers immediately after the pressing. It’s the only way to be sure your olive oil is as fresh and healing as possible.”—from the book Arthritis Interrupted by James Punkre
Our Club’s demanding reputation precedes me, and I usually find myself being treated like a visiting raja. The region’s top artisanal producers vie with one another to bring me dozens of their finest fresh-pressed oils to make me smile with pleasure. From these, I choose the three brightest, most flavorful oils. Then I race my newfound treasures at the peak of their harvest-flavor and nutritional goodness to the U.S. by jet plane, and then right to your front door by rush delivery. The result is that, as a Club member, you get to enjoy what only a tiny handful of Americans ever get to experience—true fresh-pressed olive oil and all its amazing taste and health benefits, rushed to you straight from the latest harvest.
When you join the Fresh-Pressed Olive Oil Club, you can expect three bottles of the world’s freshest supreme extra virgin olive oil to show up at your home four times a year. And every oil we ship is certified by independent lab analysis to be 100% pure extra virgin. The three bottles delivered each quarter are meant to supply you with fresh-pressed oil for that quarter—one bottle per month.
You will never have to expend a drop of energy or spend a second of your precious time tracking down great olive oil. You will never again waste your hard-earned money on inferior oil that’s already gone stale in its fancy bottle. You will be one of the few people on earth with a year-round supply of just-pressed, insanely fresh, super-healthy olive oil!
As with wine, the possible variations of taste and texture in olive oil are infinite, depending on the olive variety, or “cultivar,” as well as its “terroir,” the combination of soil, climate, and other natural elements that influence its flavor.
As a member of the Fresh-Pressed Olive Oil Club, you will experience the finest of every variety. Each new bottle arriving at your home will be a palate-thrilling adventure in olive oil appreciation, accompanied by the Club’s “Pressing Report,” describing each oil’s biography and producer, olive variety, harvest and delivery details, as well as suggestions for ways to enjoy each of the oils, emphasizing seasonal recipes and traditional uses.
You’ll also receive my personal tasting notes for each oil, so you can compare your own impressions with mine. I’ll even include a game plan for an olive-oil tasting party, so you can invite your family members and foodie friends to share their impressions as well. You’re going to have fun discovering and appreciating these remarkable oils!
To our surprise and delight, the Club has prospered even in recent difficult economic times. I think I know why. With so many people eating more at home, our fresh-pressed oils help members turn every home-cooked meal into a joyous celebration of extra flavor and goodness.
These remarkably flavorful fresh-pressed oils bring a new dimension of convenience to preparing a truly delicious meal. Just think about it—you can start with a quick, simple dish, such as a basic roast chicken or plate of plain pasta, and instantly elevate it to a whole new level of flavor and dining pleasure merely by crowning it with this divine oil! You can add so much pleasure and satisfaction to any meal without having to spend hours in the kitchen slaving over a sauce or other ingredients. Mother Nature has already made this heavenly “sauce” for you. You just open and pour!
Because we have a limited number of bottles to give away with this $39-bottle-for-a-buck promotion, if you’d like to receive one, we ask you to respond promptly to this special offer. When these bottles are gone, we won’t have a single bottle more to give away!
The Mayo Clinic reports, “Olive oil contains mono- unsaturated fat, a healthier type of fat that can lower your risk of heart disease by reducing the total and low-density lipoprotein—LDL, or ‘bad’—cholesterol levels in your blood. In contrast, saturated and trans fats—such as butter, animal fats, tropical oils, and partially hydrogenated oils—increase your risk of heart disease by increasing your total and LDL cholesterol levels.
So, if you’d like to try the Fresh-Pressed Olive Oil Club and receive your $39-bottle-for-a-buck, please RSVP today.
Assuming you are quick to respond, you will immediately receive your $39-bottle-for-a-buck. If you don't agree that it's the most outrageously delicious, insanely bright olive oil you've ever tasted, just let us know and that will end the matter. That first bottle will be yours to keep, as a "thank you" for giving our unique Club a try.
If on the other hand you'd like to remain a member, do nothing. You will automatically be enrolled as a member. Then, in a few weeks, you’ll receive your first regularly scheduled quarterly shipment. The exact shipping date will inevitably depend on whatever Mother Nature chooses as her ideal harvest dates, which remains her prerogative!
If you provide your email address (which we’ll never share with anyone, of course), we will always alert you in advance with the date and tracking number of your shipment.
Substituting olive oil, a monounsaturated fat, for saturated fat in your diet can translate into a small but significant loss of both body weight and fat mass without changing anything else about your diet or increasing your physical activity, suggests a study published in the British Journal of Nutrition.
One reason may be that olive oil seems to satisfy the appetite completely. Marshall Goldberg, M.D., an endocrinologist at Thomas Jefferson University Medical College in Philadelphia, has found that a concentrated dose of olive oil—2 teaspoons on half a slice of bread, eaten 15 to 20 minutes before a meal—helps his patients control their cravings too. Researchers think olive oil may slow stomach contractions, which creates a sense of fullness, and it stimulates the release of cholecystokinin (CCK), a gut hormone that signals the brain to stop eating. When staffers at Prevention magazine tried an olive oil appetizer, they reported that it dampened hunger before lunch or filled them up, so they ate less.
There is no minimum number of quarters for which you must enroll, and you may cancel your membership at any time. You may also put your shipments on hold—skipping any quarter you choose—any time it’s convenient, for instance if you are traveling or if you are still enjoying the oils from your prior shipment.
Moreover, every quarterly shipment is protected by our 100% money-back guarantee. Just let us know if you’re dissatisfied with your selections for any reason, and you’ll receive 100% of your money back for that shipment, no questions asked.
I urge you not to miss this opportunity to secure your own private, continuous source of rare, fresh-pressed olive oil, few drops of which ever reach our shores!
To keep things simple, the Club offers just two options:
A set of three 500ml (16.9 ounce) bottles of supreme extra virgin fresh-pressed olive oil for only $139 per quarter (includes all shipping and handling). This works out to one 500ml (16.9 ounce) fresh-pressed bottle per month.
A set of three 250ml (8.45 ounce) bottles of supreme extra virgin fresh-pressed olive oil for only $99 per quarter (includes all shipping and handling). This works out to one 250ml (8.45 ounce) fresh-pressed bottle per month.
The oils in both sets are identical; just the sizes are different.
The offer we’re presenting here is available nowhere else—not in stores, catalogs, anywhere. Indeed, I don’t know of any other service in the world that delivers precious fresh-pressed olive oils right to your door quarterly. Our exclusive Club is unique, and we’d love to have you as a member.Click Here to Enroll in Fresh-Pressed Olive Oil Club and Receive Your $39-Bottle-for-a-Buck
I urge you to be among the tiny handful of Americans privileged to enjoy these great fresh oils without needing your own private jet and pilot to whisk you around the globe every quarter. It means you’ll need never again risk purchasing mediocre, flat, or stale olive oil! You can now let the dishes you serve be dramatically enhanced by these oils’ lively, vibrant flavors, quality, and health benefits. And, if you can ever part with one of your cherished bottles, think what a special and personal gift it would make for a foodie friend who would have no other way to experience such taste. Indeed, when you bring one of these bottles to a dinner party, it becomes the talk of the party!
A Columbia University study has found that the Mediterranean diet rich in olive oil can reduce the risk of Alzheimer's disease by up to 40 percent. The study, one of the largest on the impact of food and drink on mental decline, appeared in the Annals of Neurology. The study monitored 2,258 healthy, elderly people in New York who were part of a research project on aging.
Similarly, this is one of those little luxuries, at a most reasonable price, that will add delight, satisfaction, and comfort to every meal you serve and partake. We all deserve such simple pleasure these days.
What inspires me to say that? Perhaps you have traveled to Italy or other lands, where the local culture encourages people to celebrate the joy of being alive, of taking time from the daily grind and everyday cares to appreciate friends and family, to celebrate fine food and drink at mealtime.
Perhaps you’ve noticed, as I have, how this attitude adds a little sparkle and romance to daily life that we in America usually forego, with our noses so close to the grindstone.
Well, for me, one way I intend to bring more simple satisfaction to daily living is to indulge myself with these gloriously flavorful, ever-so-healthy, fresh-pressed olive oils whenever I wish. This Club brings you so much dining satisfaction at such reasonable cost.
“They may smoke more than Americans and their health care system is far from perfect, but Greeks usually live longer than their U.S. counterparts, and they have some of the world’s lowest rates of heart disease and cancer.
“The secret may be their olive-oil-drenched diet.
“Scores of scientific studies in the past decade have shown that olive oil, which is high in monounsaturated fat—the ‘good’ fat—may prolong life by combating coronary heart disease and different types of cancer.
“No wonder the Greek physician Hippocrates, known as the father of medicine, is said to have referred to olive oil as ‘the great therapeutic.’”— from National Geographic Magazine article entitled, “Olive Oil Fights Heart Disease, Breast Cancer, Studies Say,” March 21, 2005
Indeed, these fresh-pressed, super-healthy oils can add vibrant flavor and nutritional goodness to more than 100 meals over the next three months—for less than the price of a single dinner at a nice restaurant! So this heavenly dining pleasure can be yours to experience every day for three whole months for the price of a single restaurant dinner. Surely you deserve that!
If you appreciate the value that such a delightful and healthy daily pleasure can bring, please join me in this exciting adventure, our follow-the-sun quest for the freshest, healthiest, and most flavorful olive oils in the world. Come and vicariously travel the globe with me to capture this precious liquid gold. We’ll enjoy such great taste and fun together!
The Olive Oil Hunter®
P.S. Please provide your actual street address on the Order Form, and not a PO box, as FedEx and UPS cannot deliver to a PO box address. The overnight shipping companies we use also need your phone number, in case they have a question about delivery. Thank you!Click Here to Enroll in Fresh-Pressed Olive Oil Club and Receive Your $39-Bottle-for-a-Buck