Dear Member of My Online Community,
If you’re on the keto diet, you know that the most effective way to lose weight is to flip your metabolic switch to start burning your body’s own fat for fuel.
Once you flip that switch, you start losing weight fast and without hunger because your body gets a big portion of the fuel it needs from your own fat stores. And that means you can get thinner day by day without having to fight off hunger pangs.
Of course, if you’re consuming 60% to 80% of your daily calories from fat, you want to be sure you’re eating the healthiest fats you can.
And this is why, for anyone on a keto plan, I highly recommend extra virgin olive oil (EVOO), especially when it’s harvest-fresh—direct from the farm—instead of from your supermarket, where the olive oils are definitely not fresh, as you’ll read in a moment.
You’ve probably heard how modern medicine is studying EVOO intensely for its potential in fighting America’s biggest killer diseases, including heart disease, stroke, cancer, and Alzheimer’s, as well as arthritis and inflammation everywhere in the body.
EVOO also lowers bad cholesterol and may help protect you against cancer, especially cancer of the breast, prostate, and colon. It can be a godsend for arthritis sufferers because it can reduce inflammation and ease joint pain without side effects.
Extra virgin olive oil also lowers blood pressure and reduces your risk of diabetes. If you want to avoid osteoporosis, it’s outstanding because it enables the calcium in your food to be better absorbed into your bones. Extra virgin olive oil is loaded with antioxidants and polyphenols that help regulate your immune system and aid it in protecting your body against disease.
Maybe best of all, EVOO contains zero carbs, which makes it ideal for all of us on the keto diet.
As if all this weren’t enough, EVOO has a special ability to suppress your hunger pangs and make you feel content and satisfied longer. The result is that you don’t feel so tempted to overeat or snack on “carbage.”
As reported in Science Daily, research at the University of Vienna has shown that among all foods tested, “Olive oil had the biggest satiety effect.” According to Prof. Peter Schieberle, director of the German Research Center for Food Chemistry, “The olive oil group showed a higher concentration of the satiety hormone serotonin in their blood.” Serotonin is the body’s “feel good” hormone, which helps you feel full, content, and in a happy frame of mind throughout the day. And it’s so much easier to lose weight when you’re feeling full and satisfied and not fighting hunger pangs.
When you shop for olive oil, be sure to buy extra virgin. It’s the only grade that retains its natural phenols (antioxidants) and other health-promoting compounds. EVOO is cold pressed, meaning it’s not extracted using high heat or harsh chemicals. It’s minimally processed, leaving in all the wholesome nutrients that Mother Nature means it to have.
Other olive oil grades, such as “virgin,” “pure,” or “light,” are typically industrially refined, and the healthful phenols are destroyed.
However, even if the label says “extra virgin,” you’ve got to be careful because many olive oils in stores are rancid, adulterated, or even counterfeit.
Here’s how to buy with confidence and avoid the biggest mistakes.
Mistake #1: Buying stale olive oil “off the shelf.” Olive oil, unlike wine, does not get better with age. Like eggs, meat, fish, veggies, and other fresh, natural foods, olive oil is perishable. The olive is, after all, a fruit. Similar to other fruit juices, olive oil is best enjoyed fresh-squeezed. That’s when you experience its peak freshness, flavor, and nutritional potency.
My Recommendation: Avoid buying olive oil in stores, where the oils sit on the shelf for months or even years, growing stale, musty, and rancid. That’s definitely not healthy. I recommend buying online, where you can secure outrageously delicious olive oils fresh from the latest harvest. That’s when olive oil is bursting with just-plucked-from-the-tree flavor and goodness. Try just one bottle of such fresh-pressed olive oil from a good online company, and you’ll likely never go back to store-bought oils. Below I name my favorite online source of harvest-fresh olive oils.
Mistake #2: Unwittingly buying olive oil made by the Mafia. As you’ve probably heard, fake, Mafia-made olive oils have been flooding U.S. supermarkets. If you’ve missed this frightening story, here are just a few of the headlines you can check out online…
NBC News has reported that “fake olive oil is rampant.” The Wall Street Journal adds, “American grocery stores are awash in cheap, fake ‘extra virgins.’” In an explosive exposé, 60 Minutes has cautioned that you face a “sea of fakes” when you shop for olive oil in stores.
Thanks to the many health benefits of authentic olive oil, demand is soaring worldwide. But pure extra virgin olive oil is quite expensive. Just as notorious crime families pocket fortunes by creating cheap knockoffs of designer clothing and handbags, they palm off fake olive oil as extra virgin, the highest grade. The New Yorker magazine has reported that the profits in counterfeiting olive oil are “comparable to cocaine trafficking, with none of the risks.”
Because America is the world’s largest consumer market, the crooks have successfully targeted U.S. supermarkets as their favorite dumping ground.
In his New York Times best-selling book Extra Virginity, olive oil expert Tom Mueller warns of contaminants and even cancer-causing agents in fake olive oils, as follows:
“Italian investigators have found hydrocarbon residues, pesticides, and other contaminants in fake oils, and pomace oil, a common adulterant, sometimes contains mineral oil as well as PAHs, proven carcinogens that can also damage DNA and the immune system. Then there’s the 1981 case of toxic oil syndrome in Spain, when rapeseed oil adulterated with an industrial additive, sold as olive oil, killed eight hundred people and seriously injured thousands more.”
This is why you never want to feed your family counterfeit olive oils cooked up by criminals who couldn’t care less about your family’s health.
My Recommendation: Buy from a supplier whose oils are independently lab-certified to be 100% pure extra virgin. This gives you protection against all the fakes. The source I name below is one such conscientious provider.
You can find superb, award-winning olive oils by doing your homework online. Located around the world are quite a few dedicated artisanal producers who bypass the Mafia’s counterfeiting factories and instead offer their award-winning harvest-fresh olive oils directly to consumers.
However, if you’d just as soon save yourself the time and hassle of researching dozens of online olive oil producers, sometimes having to decipher websites in foreign languages and arranging your own international shipping, there’s a convenient service that brings the world’s finest harvest-fresh olive oils right to your door.
A onetime chef and gourmet food writer/editor, T.J. came up with the idea of hunting for the world’s best, freshest artisanal extra virgin olive oils—and flying them straight from the new harvest at their peak of flavor directly to the kitchens of America’s top gourmet chefs, passionate foodies, and lovers of natural, healthy foods. He does this through his fast-growing Fresh-Pressed Olive Oil Club.
Joining the club gives you direct access to the purest, freshest, most flavorful, most nutritious olive oils from a wide array of gold-medal-winning olive oil producers. These olive oils are personally hand-selected by T.J. Robinson exclusively for his club members and are available nowhere else in America. As I tasted for myself, they are out-of-this-world delicious. And, when you join his club, there’s no commitment to buy anything else.
Before he commits to any olive oil, T.J. has it independently certified to be 100% pure extra virgin. This means you’ll never again have to worry about serving your family or guests olive oil that’s fake, stale, counterfeit, or diluted with cheap, potentially harmful ingredients.
Once I tried T.J.’s olive oils, I fell madly in love with them and recommend them to everyone on my Mediterranean-Keto plan.
Because these harvest-fresh olive oils are artisanal, they are more expensive than ordinary store-bought olive oils. Are they worth it? I certainly think so, but you can judge for yourself without risk.
T.J. makes it easy for you to try these best-of-the-best olive oils.
First, in his club, there’s never an obligation or commitment to buy any minimum number of olive oils. Best of all, you can try these extraordinary olive oils 100% risk-free. If, after you try them, you decide for any reason they’re not for you, just let T.J. know and you’ll receive all your money back. You can even keep the oils he’s sent as his thank you for giving his club a try.
As soon as you receive your oil, open the cap and inhale the oil’s harvest-fresh bouquet. You’ll instantly notice the air around you fill with a farm-fresh fragrance, as if you’ve opened a garden in a bottle. This vibrant, grassy aroma, akin to new-mown hay, results from nothing more than 100% pure extra virgin olive oil straight from the olive grove—not a single ingredient added!
Next, for a truly stunning revelation, compare your newly arrived farm-fresh EVOO to whatever olive oil is sitting in your kitchen pantry. Perform a simple taste test with each, and you’ll immediately realize what bountiful fresh flavor and aroma you’ve been missing in all your dishes, all these years.
If, like most people, you’ve been dining at home a lot more these days, these harvest-fresh oils will bring a well-deserved upgrade to every meal. You’ll experience deep-down satisfaction as you drizzle this harvest-fresh olive oil on your crisp salads, delicate fish, grilled steaks, fresh veggies, in luscious keto-friendly sauces, or with slices of tangy cheese. As one club member, Jennifer of Newport, Rhode Island, wrote of her first experience with this harvest-fresh olive oil: “I have died and gone to Italy!!!”
The publicity this oil is getting is quite something. Foodies, celebrity chefs, and food writers are raving as well. For example, Larry Olmsted, the award-winning food and travel journalist, recently wrote this in his New York Times best-selling 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 olives—the scent explodes out of the bottle. Just breaking the seal transports me to Italy or Spain or Chile.”
When you click on the link below, you’ll see similar comments from many other olive oil lovers as well.
This is the kind of generous, fair-minded offer I like to present to you, as a valued member on my online community, for products I love and admire. And it’s an excellent opportunity, perhaps the first in your life, to experience the exceptionally vibrant and delectable taste of extra virgin olive oil when it’s fresh from the new harvest.
To inspire you to enjoy his amazing olive oil all the more, T.J. will also send you, as a free bonus, a fantastic collection of the most popular keto recipes ever. It’s called, “16 All-Time Favorite Keto Recipes for Health, Longevity, and Weight Loss.” I’ve contributed to this collection myself, and I promise these recipes will quickly take their place among your favorite go-to meals that keep you totally satisfied while as you see the needle on the scale keep further down by the week. And when you combine these recipes with his prize olive oils, you’ll discover how much easier it is to lose weight when you never feel hungry. This recipe collection has you covered for every course of every meal, including recipes for breakfast, appetizers, lunch, dinner, soup, sides, salads, dressing, and a wickedly scrumptious keto-happy dessert, Olive Oil Chocolate Chip Cookies (unbelievably delicious!)Click here
P.S. At this link, T.J. also includes a short article, “The Best Ways to Store Your Olive Oil.” It’s a must-read for anyone who uses olive oil.