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ANNOUNCING A SPECIAL OFFER FROM THE OLIVE OIL HUNTER

IF YOU'LL PAY JUST $1 TO HELP COVER MY SHIPPING COSTS, I'LL SEND YOU A
COMPLIMENTARY $39 BOTTLE OF ONE OF THE GREATEST OLIVE OILS I'VE EVER
DISCOVERED...

 * Rushed to your table directly from the new harvest at the peak of flavor and
   nutritional goodness.
 * Yours by exclusive arrangement with one of the world's top gold-medal-winning
   artisanal farms. Available nowhere else in America.
 * Independently lab-certified to be 100% extra virgin olive oil. This means
   that you'll never again have to worry about unwittingly consuming—or feeding
   your family—Mafia-made olive oil.
 * Yours as a risk-free introduction to my Fresh-Pressed Olive Oil Club.
 * No obligation or commitment to buy anything—now or ever.
 * RSVP today so you don't miss this special $39-Bottle-for-a-Buck offer. We
   have just 240 bottles of this sublime olive oil to give away for just $1. If
   you’re reading this message, it means we still have some. But if you’d like
   one, please don’t delay. They are going fast, and it’s first come, first
   served.

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 Olive Oil Lover,

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.

ALSO IN THIS SPECIAL FOODIE INVITATION

 * The secret of how to choose the best-tasting olive oil.
 * A magical night for an “olive oil virgin.”
 * DOs and DON’Ts of storing your olive oil.
 * New scientific discovery: olive oil is a potent anti-inflammatory agent.

BUT WHAT’S SO SPECIAL ABOUT “FRESH-PRESSED” OLIVE OIL DIRECT FROM THE
HARVEST...AND WHY CAN’T YOU FIND IT IN U.S. SUPERMARKETS OR GOURMET STORES?

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 shamelessly 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.

WHAT WILL YOUR FIRST SENSORY EXPERIENCE BE LIKE?

“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!

A MAGICAL NIGHT FOR AN “OLIVE OIL VIRGIN”

“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.

AT THAT NIGHT’S HARVEST PARTY, I WAS BOWLED OVER

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.

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.

WHY YOU CAN’T FIND SUCH FRESH-PRESSED OIL HERE IN AMERICA

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!

YOU AND I INSIST ON FRESH MILK, FRESH EGGS, FRESH FISH, FRESH MEAT, AND FRESH
PRODUCE. DON’T WE DESERVE FRESH OLIVE OIL???

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.

A UNIQUE NEW CLUB, EXCLUSIVELY FOR PASSIONATE OLIVE OIL LOVERS

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.

DISCOVER A WHOLE NEW WORLD OF EATING PLEASURE—FOR JUST $1

“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.

BEST WAY TO STORE YOUR OLIVE OIL...

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.

HOW OUR ONE-OF-A-KIND CLUB WORKS

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.

FRESH-PRESSED OLIVE OIL A POTENT ANTI-INFLAMMATORY AGENT...COOLS DOWN JOINT PAIN

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...

FRESH-PRESSED IS BEST

"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!

DISCOVER A WORLD OF OLIVE OIL PLEASURES YOU’VE NEVER DREAMED OF!

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!

TO RECEIVE YOUR $39-BOTTLE-FOR-A-BUCK, PLEASE RSVP TODAY!

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!

HELPS PROTECT YOUR HEART... LOWERS “BAD” CHOLESTEROL

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.

CAN FRESH-PRESSED OLIVE OIL EVEN HELP YOU LOSE WEIGHT?

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:

OPTION #1, BEST VALUE: THE LARGER SET.

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.

OPTION #2, EXCELLENT VALUE: THE BASIC SET.

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.



YOU WILL BE AMAZED BY THEIR FLAVOR AND SO WILL YOUR GUESTS!

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!

REDUCES RISK OF ALZHEIMER’S

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.

SECRET OF GREEK LONGEVITY?

“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!

Happy Drizzling!,

T.J. Robinson,

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

The Fresh-Pressed Olive Oil Club, 1854A Hendersonville Rd #20, Asheville NC
28803
Club Member Service Toll-Free Number: 1-888-963-4582

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