If you’ve been following MyHealingKitchen.com, you know that extra virgin olive oil (EVOO) is a veritable healing genie in a bottle. It balances blood sugar, cools inflammation, soothes arthritis, lowers cholesterol and helps to keep your arteries healthy. In fact, EVOO is such a healing wonder, it benefits every part of the human body.
There’s just one hitch. The inflammation-clobbering compound in EVOO, oleocanthal, is at its peak just after pressing and fades to almost nothing in 12 months. Unlike red wine, olive oil doesn’t get better with age.
More like fresh juice, olive oil is at its very best (flavor and nutritional value) right after being pressed. Now, stop reading this for a moment and go check the label of the olive oil you’re currently using. No pressing date, right?
On your next trip to the grocery store you can examine the labels of all the EVOO brands on the shelf — but I’ll save you the trouble: You won’t find a pressing date on any of them — not even expiration dates.
Most Americans Have Never Tasted REAL Olive Oil
The big problem for us here in America is that almost no genuine fresh-pressed olive oil ever makes it to our shores. The vast majority of olive oil sold in the U.S. gets shipped many months (or even a year!) after pressing — and it travels by molasses-slow cargo ships.
As a result, EVOO’s fresh, bright flavor and healing powers are greatly diminished by the time it reaches your local store. And then it may languish for additional months on store shelves, losing even more flavor and nutrition.
Olive oil marketers purposely omit putting the pressing date on their labels for just this reason. Instead, they spend lots of money on fancy bottles and pretty labels so consumers will think their mediocre product is worth its premium price.
Gourmet chefs and savvy foodies know this secret (and now you do, too). So they never waste their money on this stale store-bought stuff. Instead, they’ve discovered a super-convenient and affordable way to bring the freshest-pressed EVOO into their kitchens — thanks to one remarkable man …
Meet T. J. Robinson, “The Olive Oil Hunter”
A one-time gourmet food writer/editor, T. J. came up with idea of hunting for the world’s best boutique EVOOs — and flying them directly to the kitchens of America’s top gourmet chefs and passionate foodies immediately after they’re pressed!
When he heard about My Healing Kitchen and our Test Kitchen, he sent me three of his new oils fresh from Spain for a taste test. (Keep reading to see how you can get a free bottle of this amazing EVOO, too.) But back to my taste test …
Whoa! I was overwhelmed by the rich complexity … the deep green color … 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 backroad bistros around the Mediterranean.
And then came the oil’s remarkable finish: A distinct “pepperiness” at 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 begins to disappear six months after pressing. It’s a good indicator of how fresh and healing the EVOO you’re currently using is.)
My Personal Head-to-Head “Taste Test”
Before my taste test, I bought a bottle of the most expensive EVOO I could find at Whole Foods. Compared to T. J.’s samples, the color was pale and the flavor was flat, “dead” and oily, making it hard to swallow. There was only a faint hint of peppery oleocanthal.
Why the difference?
T.J.’s fresh-pressed oil is produced by hand on small family 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 by hand and the oil is made on site 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 it is immediately bottled and loaded on a plane to be shipped to members of T.J.’s Fresh-Pressed Olive Oil Club.
Compare this with corporate 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 go 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 this inferior junk again.
Now for That FREE Sample I Promised You …
T.J.’s company is the sole distributor of these fresh-pressed oils in the US. And just so you can taste how superior his boutique EVOOs are (in every way!), he’s willing to send you a FREE bottle of the very same Spanish olive oil he let me sample (retail price: $39).
There’s only one little catch. Because the best EVOO comes from small, boutique growers, T.J. only has 240 bottles of this prize Spanish EVOO set aside. So I urge you to be quick if you want to snag one! When they’re gone, they’re gone.
Click here to claim your free bottle of one of the greatest olive oils on earth — and to read the fascinating story of how T.J. locates these rare treasures.
How Will You Enjoy This Precious Olive Oil?
Here’s a wonderful recipe from our MHK Test Kitchen that features T.J.’s scrumptious oil. All great chefs know that the success of their recipes depends upon the quality of their ingredients. Using T.J.’s EVOO in this recipe will make it a mind-blowing experience for you and your guests!
Serving Size: 21 g
Makes: 8-10 servings
You can use this classic easy pesto on anything from pasta to vegetables to sandwiches. Experiment by combining different herbs such as rosemary, thyme or oregano with the basil. The exotic flavor of T.J.’s fresh-pressed olive will really make this recipe shine!
1 cup fresh basil
3 cloves garlic, chopped
Combine all ingredients except for olive oil in a food processor and blend until smooth.
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