Fresh-Pressed Olive Oil Club

Frequently Asked Questions

How should I store my fresh-pressed olive oils?
The four enemies of olive oil are light, heat, oxygen, and time. Store your oils in a cool, dark area away from heat sources (for instance, avoid storing over the stove top) with the cap securely closed.

What is the shelf life of the Club’s fresh-pressed olive oils?
The secret to enjoying the most flavorful and healthful olive oils is freshness. Olives, after all, are a fruit, and olive oil is a “fruit juice.” Just as with any other fruit juice, it is best enjoyed fresh-pressed.

For this reason, olive oil, unlike wine, does not improve with time. Just the opposite! All olive oils, including ours, are at their peak of nutritional perfection and flavor immediately after being pressed and for up to six months thereafter. After six months, the flavor and rich nutritional bounty of olive oil start to degrade. This is true of any olive oil, no matter its cost.

Ironically, because virtually all imported olive oil in the U.S. travels here by slow-moving cargo ships (to minimize shipping costs), it’s almost impossible to find olive oil in America that’s not already more than six months old when you buy it!

In contrast, our oils are raced here by jet, fresh from the harvest. “From olive grove to table in 30 days or less” is our Club’s mission.

Generally, we encourage our Club members to use one bottle per month, ensuring that they’re enjoying the freshest and most healthful olive oil all year round.

Upon tasting the Club’s fresh-pressed olive oils, I notice a peppery pinch toward the back of my throat. Why is that?
Newly pressed extra-virgin olive oil contains a powerful, very healthful polyphenol called oleocanthal. It is a strong, naturally occurring antioxidant and anti-inflammatory with properties similar to those in the pain reliever ibuprofen, but without any drug-related side effects. It’s one of Mother Nature’s all-natural pain relievers that are totally good for you. Olive oil aficionados the world over, especially in olive-growing regions, prize that gentle pinch because it is an indicator of the freshest, most healthful oil.

I would like ideas and recipes for using the oils. Where can I find them?
Delicious and traditional recipes featuring olive oil are included with the Tasting Notes sent with each shipment as well as right here on our website. Thanks to the many health benefits of olive oil and the Mediterranean diet, interest in olive oil is soaring all over the world. This means you can find almost unlimited recipes and cooking ideas online, on websites and message boards. For our members, we’re working on an online Fresh-Pressed Olive Oil Cookbook that will contain our favorite recipes.

Can the Club’s fresh-pressed oils be used as part of a raw diet?
Yes, all of our oils are cold-pressed extra-virgin olive oil, produced by traditional mechanical methods. During the entire pressing process the temperature stays within raw diet specifications.

Are the Club’s fresh-pressed oils unfiltered or filtered?
Both. It really depends on the tradition of the region and the preferences of the individual producer. What matters most to us is that we source the finest oils on the planet, available from the most respected and award-winning producers in every olive-growing region.

Are the Club’s fresh-pressed oils unrefined or refined?
All Club selections are unrefined. When olive oil is refined it is heated and chemically treated to remove “off” flavors and aromas. During this industrial process the oil’s antioxidants and many other health benefits are destroyed. Refined oils cannot be called “extra-virgin.”

I live in Canada. Can I become a member?
We are sorry to say that our oils cannot be shipped outside the United States at this time due to U.S. customs laws.

When will I receive my quarterly shipments, and what countries will my oils come from?
Please click here to see our Typical Shipping Schedule and countries of origin.

How will I know when a shipment is being sent?
Once your quarterly shipment has been sent, the UPS tracking number will be sent to you via email so you’ll know in advance when your oils will be arriving at your doorstep.

What if I plan to be away from home when you ship the oils?
In advance, you can easily inform us via our Hold Shipments Page. Please be sure to let us know when you’ll be returning so that you will not miss any quarterly shipments. Or call our Member Service Center at 1-888-963-4582 and we can postpone shipments or cancel your shipments for up to six months. If you would like to make a seasonal change in your address (i.e. summer or winter address) you can easily update this via our Change Address Page.

Because of cold temperatures outside, my oil arrived almost solid. What should I do?
The oils are fine and the cold will not affect the taste. Bring them to room temperature slowly by keeping them in the original package for approximately 24 hours.

When will my credit card be charged?
Credit cards are charged approximately seven days prior to your quarterly shipment.

Our Typical Shipping Schedule gives you a general idea of when your oils will be shipped and your credit card charged. But these dates cannot be guaranteed because they depend on the harvest, which may vary according to Mother Nature’s timing. If you need a more precise indication of when your card will be charged, please call our Member Service Center (1-888-963-4582) prior to the projected shipping date, and we can give you an up-to-date estimate of how the current harvest is going and when our latest oils are due to arrive.

Why do I need to supply an email address?
For three reasons: First, for efficient and fast correspondence with a Member Service Representative. Second, to receive your notification that a shipment has been sent, including your UPS tracking number. Third, from time to time we’ll share updates about the Fresh-Pressed Olive Oil Club. Rest assured, we won’t deluge you with marketing messages, and we will never share your email address. We have a strict privacy policy.

As a Club member, may I order just one bottle each quarter?
No, the oils are shipped in sets of three on a quarterly basis to all active members. The intention is that members use one bottle per month.

If I run out of oil before my next shipment, may I order additional bottles?
Yes, we usually order a few extra cases each quarter and make our latest selections available to members until we run out. We stock only harvest-fresh oils and—unlike stores—never sell old inventory. To order additional oil, please contact a Member Service Representative by visiting our Contact Us Page or by calling our Member Service Center at 1-888-963-4582.

May I give the Club’s fresh-pressed olive oils as gifts?
Yes, our oils (or Club memberships) make wonderful and unique gifts, especially on holidays that revolve around food. Many Club members order them as unique corporate gifts, too. You may order gifts on our Send a Gift Page.

Avocado and Prosciutto Wraps

This pleasing appetizer goes together in 5 minutes or less, and is a perfect way to showcase fragrant fresh-pressed extra virgin olive oil. 


  • 2 ripe but firm avocados, halved, peeled, and pitted, each sliced lengthwise into 6 wedges
  • 6 very thinly sliced pieces of prosciutto, halved
  • Extra virgin olive oil
  • Crunchy sea salt, such as Maldon 


Wrap each avocado wedge in a piece of prosciutto. Arrange on a platter or plate and drizzle with extra virgin olive oil. Top with a few grains of crunchy sea salt. Serve immediately. 

Serves 4Recipe courtesy of the Fresh-Pressed Olive Oil Club 

Olive Oil Smoothie

A couple spoonsful of antioxidant-rich extra virgin olive oil boosts the nutritional value of your pre- or post-workout smoothie. 


  • 1/2 banana
  • 1/2 cup frozen strawberries
  • 3/4 cup unsweetened almond milk 10 raw cashews
  • 1 handful baby spinach
  • 2 tablespoons extra virgin olive oil Pinch of salt (kosher or sea)
  • Dash of cinnamon (optional) 


Combine the fruits, almond milk, cashews, and spinach in a blender and run the machine until the mixture is smooth. With the machine running, add the olive oil, salt, and cinnamon, if using. Makes one 16-ounce smoothie. 

Serves 1Recipe courtesy of the Fresh-Pressed Olive Oil Club 

Japanese Eggplants with Olive Oil and Tomatoes

A few years ago, I met Australian celebrity chef Kylie Kwong at the Eveleigh farmers’ market in Sydney. Kylie’s well known for her Asian fusion food, which often features extra virgin olive oil. Serve this as a starter or side dish. 


  • 1 1/2 pounds Japanese eggplants 1/3 cup plus 3 tablespoons extra virgin olive oil, divided use
  • 7 cloves garlic, minced
  • Several sprigs (about 1/4 bunch) fresh thyme
  • Coarse salt (kosher or sea)
  • 3 medium vine-ripened tomatoes, cored and thinly sliced
  • Juice of 1 lemon Freshly ground black pepper 


Preheat the oven to 350°F. Halve eggplants lengthways, leaving the stems intact. Place in a single layer, cut side up, on a rimmed baking sheet. Drizzle with the 1/3 cup of olive oil, sprinkle with the garlic and thyme sprigs, and season with salt. Tightly cover the baking sheet with foil. Bake for 45 minutes, or until eggplants are tender. Remove from oven and increase the oven temperature to 400°F. Remove the foil and the thyme sprigs. Bake the eggplants, uncovered, 15 more minutes, or until lightly browned. Arrange the eggplants on a platter and top with the sliced tomatoes. Drizzle with the lemon juice and remaining olive oil and season with salt and pepper to taste. 

Serves 6 to 8Recipe adapted from Cooking with Heart and Soul with Kylie Kwong, 

Tomato and Bread Soup (Pappa al Pomodoro)

Fresh tomatoes usually get all the love, obscuring the fact that canned tomatoes, preserved at their peak in their own juices, are wonderful, too! This soup, though made of humble ingredients, is transformed when drizzled with exquisitely fresh olive oil. 


  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • Pinch red pepper flakes
  • 2 medium cloves garlic, thinly sliced
  • 1/2 medium onion, minced (about 1/2 cup)
  • One 28-ounce can whole plum tomatoes, crushed by hand, with juices
  • 2 sprigs fresh basil, plus torn leaves for serving
  • 1/3 pound (about 6 ounces) fresh or stale rustic bread, crusts removed, torn or cut into 1-inch chunks
  • 2 cups warm vegetable or chicken stock, plus more as needed
  • Kosher salt and freshly ground black pepper 


Step 1

In a large saucepan, heat 2 tablespoons of olive oil over medium heat until shimmering. Add red pepper flakes and garlic and cook, stirring, until the garlic just begins to turn golden. Add the onion and cook, stirring, just until softened, about 5 minutes. Add the crushed tomatoes and their juices, along with the basil sprigs, and bring to a simmer. 

Step 2

Stir in the bread. Ladle the stock on top, stirring to combine. Simmer the soup, adding more stock as needed, until the bread is completely softened and custardy and soup has thickened to a porridge-like consistency, about 25 minutes. Season with salt and pepper. Discard the basil sprigs. 

Step 3

Divide the soup between four bowls, generously drizzle the soup with olive oil, and grind black pepper on top. Garnish with torn basil leaves and serve. 

Serves 4 Recipe adapted from 

Grilled Halloumi and Greek Salad Wraps

Halloumi, a brined goat’s milk cheese from Cyprus, is having a moment in Australia. On my most recent trip, it seemed to be everywhere! Because it has a high melting point, this firm, somewhat salty cheese can be grilled, fried, or sautéed without losing its shape. You can cut it into cubes, sauté it, then anoint with EVOO and coarse salt. Voila! An easy appetizer. 


  • 3 tablespoons extra virgin olive oil, plus extra for the cheese
  • 1 tablespoon lemon juice or good quality red wine vinegar
  • 1/2 teaspoon dried oregano
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 8 ounces baby heirloom tomatoes, halved
  • 1/2 hothouse cucumber, diced
  • One head romaine lettuce, washed, dried, and torn
  • 12 brined Kalamata olives, drained, pitted, and halved
  • 1/2 cup loosely packed flat-leaf parsley
  • 12 ounces of halloumi, cut crosswise into 1/3 inch thick slices
  • 4 flatbreads or wraps, or use lettuce leaves for a low-carb option
  • 4 tablespoons Greek yogurt 


Step 1

Make the salad: In a bowl, combine the 2 tablespoons of olive oil, the lemon juice, and oregano and season with salt and pepper. Whisk to combine. Add the tomatoes, cucumber, lettuce, olives, and parsley. Toss gently to coat the vegetables with the dressing. 

Step 2

Coat the slices of halloumi with olive oil. (To do this easily, pour some oil on a rimmed sheet pan and gently dredge the cheese through it, coating both sides.) Heat a grill pan to medium and grill the cheese for 1 to 2 minutes per side, turning with tongs or a thin-bladed spatula. (Work in batches if needed.) 

Step 3

Spread each of the flatbreads (or a lettuce leaf) with a tablespoon of the yogurt. Top each with a quarter of the salad and the halloumi. Serve immediately. 

Serves 4Adapted from 

Curtis Stone’s Pan-Roasted Salmon and Beets

Australian celebrity chef Curtis Stone champions healthy eating while minimizing dinner dishes with this recipe. Generally, we’ve noticed Aussies love their beets, even putting them on hamburgers. 


  • 4 medium beets, preferably golden (1 pound total), scrubbed and very thinly sliced
  • 6 tablespoons extra virgin olive oil, divided use
  • 1 1/2 pound skinless salmon fillet
  • 1 tablespoon each finely chopped fresh chives, flat-leaf parsley, and tarragon
  • 3 tablespoon finely chopped shallots
  • 1 tablespoon grated lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 4 cups mixed baby greens
  • Coarse salt and freshly ground black pepper to taste


Step 1

Preheat the oven to 450°F. On a baking sheet, toss the beets with 1 1/2 tablespoons of the oil to coat. Season with salt and pepper. Arrange the beets in the center of the baking sheet forming a bed large enough to hold the salmon. Roast the beets for about 20 minutes, or until tender-crisp. 

Step 2

Place the salmon on top of the beets. Brush the salmon with 1/2 tablespoon of the oil and season with salt and pepper. 

Step 3

In a large bowl, mix the parsley, chives, and tarragon. Sprinkle all but 1 tablespoon of the mixed herbs over the salmon. Roast the salmon for about 15 minutes, or until cooked to medium-rare (slightly rosy in the center). Remove from the oven. Meanwhile, whisk the remaining 4 tablespoons of oil, the shallots, lemon zest and juice into the remaining mixed herbs. Season the dressing to taste with salt and pepper. 

Step 4

Toss the mixed greens with 2 tablespoons of the dressing. Drizzle the remaining dressing over and around the salmon and beets and serve the greens alongside. 

Serves 4Recipe from Curtis Stone 

Kylie Wong’s Roasted Beef Tenderloin with Sweet and Sour Sauce

If you typically accompany your beef with Port wine or horseradish sauce, trade those for this bright, Asian-inflected “dressing” from Australian chef and restaurateur Kylie Kwong. 


  • 2 scallions, trimmed and thinly sliced crosswise
  • 2 tablespoons peeled fresh ginger, finely minced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons shoyu or tamari soy sauce
  • 2 tablespoons brown rice vinegar
  • 1 tablespoon brown sugar
  • 1/4 cup olive oil plus
  • 2 tablespoons, divided use
  • 1 1/2 pounds beef tenderloin, preferably center-cut
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup Sea salt 


Step 1

Preheat the oven to 425°F. In a small mixing bowl, combine the scallions, ginger, cilantro, shoyu, vinegar, and brown sugar. Slowly whisk in the 1/4 cup of olive oil. Set aside. 

Step 2

Rub the meat on all sides with the remaining 2 tablespoons of the olive oil, then season with salt. Preheat an ovenproof skillet over medium-high heat until very hot. Sear the meat on all sides until nicely browned, turning as needed, 6 to 8 minutes. 

Step 3

Transfer the meat to a rack in a roasting pan. (Line the pan with foil for easier clean-up.) Roast until the internal temperature of the meat is 130°F for medium-rare, about 15 to 20 minutes, depending on the thickness of the fillet. Do not overcook. Let the meat rest, covered with foil, for 10 minutes before slicing and serving with the sauce. 

Serves 4 to 6 Recipe adapted from Tree to Table by Patrice Newell (Penguin Global, 2009) 

Lamb Chops Scottadito

Australians love their lamb, eating more than ten times per year the amount Americans eat. “Scottadito” translates from the Italian as “burned fingers,” as these chops are so good, people eat them with their fingers as soon as they come off the hot grill. 


  • 2 cloves garlic, peeled and finely chopped
  • 2 tablespoons chopped fresh rosemary, plus extra sprigs for garnish
  • Juice of 1 lemon
  • 1/4 cup extra virgin olive oil
  • Coarse salt (kosher or sea) and freshly ground black pepper, to taste
  • 12 lamb rib chops 


Step 1

In a small bowl, stir together the garlic, rosemary, lemon juice, olive oil, and salt and pepper. Place the lamb chops in a shallow dish or resealable plastic bag and pour the marinade over them, turning the chops to coat both sides. Cover and refrigerate at least 2 hours. 

Step 2

Start a fire in a charcoal grill or preheat a gas grill. Place the chops on the grill grate over high heat and grill, turning once, 4 to 5 minutes per side for medium-rare. The outside will be well seared with the insides still pink. 

Step 3

Transfer to a warm platter, garnish with rosemary sprigs, and serve immediately. 

Serves 4 to 6 Recipe adapted from

End-of-Season Vegetable Casserole

This is a great casserole to make while gardens are still yielding—substantial enough to serve as a vegetarian main course. We love recipes that command you to drizzle extra virgin olive oil straight from the bottle! Yes, I’m a profligate drizzler. 


  • Extra virgin olive oil, for drizzling
  • 1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 yellow bell pepper, trimmed, seeded, and thinly sliced
  • 1 small onion, peeled and thinly sliced
  • 1 large garlic clove, peeled and minced
  • 1 teaspoon thyme leaves
  • 1/2 pound plum tomatoes, sliced 1/4 inch thick
  • 2 small zucchini (1/2 pound), sliced on a diagonal, 1/4 inch thick
  • 3 tablespoons freshly grated Parmigiano-Reggiano cheese 


Step 1

Preheat the oven to 350°F. Coat a 9-inch baking dish with olive oil. Spread the potatoes in the dish in an even layer; drizzle with oil and season with salt and pepper. In a bowl, combine the bell pepper, onion, garlic, and thyme and season with salt and pepper. Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese. 

Step 2

Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425°F. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm. 

Serves 4 Recipe from Food and Wine, August 2010