I want to introduce you to our friends TJ and his wife Meghan. They live in Asheville, NC and are friends of ours. We met for dinner a few weeks ago; just before they left for Australia! TJ brought his own Olive Oil for our meal. We talked for hours. It was date night so we had fun on our double date! Next time we will get a picture of Meghan.
ANNOUNCING A SPECIAL GIVEAWAY FROM OUR FAVORITE OLIVE OIL HUNTER
If so, you qualify to participate in a special marketing promotion and receive the most flavorful olive oil on earth for just $1 (normally $39 a bottle).
But I urge you to RSVP today.
This is a special offer limited to the first
240 of my FlyBabies to respond.
Do you know the secret of how to shop for the most flavorful extra virgin olive oil in the world?
It can be summed up in three words: fresh is best.
That’s because olive oil, unlike wine, does not get better with age. Just the opposite. The olive is, after all, a fruit. And olive oil is at its peak of robust flavor and nutritional goodness when pressed at the harvest and for about six months afterward.
You know what I’m talking about if you’ve traveled the picturesque countryside of Italy or Greece during harvest season and stopped at a farmer’s roadside stand to sample his or her just-squeezed olive oil. Your first taste and smell were a food-lover’s epiphany, as you discovered how outrageously flavorful olive oil can be when newly born of earth and tree. (As you’ll see below, you can now bring this remarkable flavor to your next 30 meals…for just $1.)
The big problem for olive oil lovers like us here in America is that it’s virtually impossible to find such divine fresh-pressed olive oil in your supermarket or gourmet store. That’s because the vast majority of imported olive oils are sent here by slow cargo ship, perhaps months or even a year after being pressed in their country of origin. Once here, they may languish in a warehouse for additional months until stores reorder inventory. And then they may sit on store shelves for months or even a year or longer before you place one in your shopping cart. By then, they no longer taste or smell anything like the fresh-pressed oil I’m so passionate about.
Many gourmet chefs and savvy foodies know this secret (and now you do, too). So, they don’t risk wasting their money on stale olive oil. Instead, they’ve discovered a super-convenient and affordable way to bring the freshest-pressed EVOO (EXTRA VIRGIN OLIVE OIL) into their kitchens-thanks to one remarkable man …
Meet T. J. Robinson, ”The Olive Oil Hunter”
A one-time chef and gourmet food writer/editor, T. J. came up with the idea of hunting for the world’s best, freshest boutique EVOOs-and flying them directly to the kitchens of America’s top gourmet chefs and passionate foodies immediately after they’re pressed. He does this through his fast-growing Fresh-Pressed Olive Oil Club.
When he heard about my website, he sent me three of his new oils fresh from the harvest for a taste test. I loved the rich complexity … the vibrant colors that ranged from deep green to golden … and the bright, sunny flavors. They were grassy, herby, fruity, and intense-all at the same time, just like a complex wine. This was the real McCoy EVOO you only get in the best European restaurants and the back-road bistros around the Mediterranean. And then came the oil’s remarkable finish: A distinct “pepperiness” at the back of the throat upon swallowing, the hallmark of the very freshest oil. (This peppery tang is due to the oleocanthal, the inflammation-fighting component that can begin to disappear six months after pressing. It’s a good indicator of how fresh and healing the EVOO you’re currently using is.) Compared to T. J.’s samples, ordinary store-bought EVOOs to me taste utterly flat, lifeless, and oily, and I think you’ll find the same.
Why the Difference?
Not only are T. J.’s olive oils so much fresher, they’re also produced with devoted care on small artisanal farms. As with fine wine, variations in sun and soil bring out different flavors in the olives. When they are perfectly ripe, farmers pick the olives at the moment of peak flavor and nutritional value, and the oil is caringly made in small batches. (Given the fantastic flavor, it’s no wonder these farmers throw yearly “harvest parties” after the oil is pressed-and take great pride in having their EVOO judged among the oils of their peers.)
And then this liquid gold is immediately bottled and shipped to members of T. J.’s Fresh-Pressed Olive Oil Club. Compare this with mass production farms that don’t bother to pick their olives-they just let them fall to the ground. Then they ship the olives to a pressing factory, where they are combined with olives from other areas and all pressed together, muddying the flavors. Sometimes heat is used to extract even more oil, which damages it and makes it rancid sooner.) That oil sits in bottles, sometimes for years, before it finds its way to your kitchen.
After one taste of T. J.’s fine oils, it’s impossible to settle for ordinary olive oils again.
Now for That $1 Retail-Sized Sample Bottle I Promised You …
T. J.’s company is the exclusive source of these fresh-pressed oils in the US. Each one of them is independently lab certified to be 100% pure extra virgin olive oil. To introduce you to his Club and let you taste for yourself how superior his boutique EVOOs are, he’s willing to send you a complimentary retail-sized bottle (value: $39). All he requests is $1 to help cover shipping and handling.
When you join the Club, there’s no obligation to buy anything, now or ever. But there is one catch. Because the best EVOO comes from small, boutique growers, T. J. has 240 complimentary bottles reserved for my readers. So if you want to snag one, I urge you to be quick! When they’re gone, they’re gone. This offer ends soon, RSVP today!