Avoid these common mistakes when buying olive oil

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Contributed by the team at Fresh Pressed Olive Oil Company 

Mistake #1: Buying stale olive oil “off the shelf.” Olive oil, unlike wine, does not get better with age. Like milk, eggs, meat, and many other 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: I avoid buying olive oil in stores, where the oils can sit on the shelf for months, growing stale, musty, and eventually rancid. I much prefer 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 source, and you’ll likely never go back to store-bought. Fresh Pressed Olive Oil Company sources and ships the best olive oil from around the world in limited-quantity batches – and because the quality is so good and we know you’ll be happy with the product, we’re offering a deal for the Muscle Intelligence Community:  a bottle of the finest artisanal olive oil (normally $39)—direct from the new harvest—for just $1. Click here to try it out.

Mistake #2: Unwittingly buying olive oil made by the Mafia. In recent years, many of America’s most respected media, including Forbes, The Wall Street Journal, and CBS News and scores of others have reported the appalling news that many olive oils in the US are cheap counterfeits made by the Mafia.

For example, 60 Minutes ran an explosive exposé showing how the Mafia has infiltrated the olive oil business, adulterating olive oil with much cheaper ingredients, such as nut and seed oils, to make obscene profits when they sell it as “extra virgin” (the highest grade). According to 60 Minutes, you now face a “sea of fakes” when you shop for olive oil.

This is a serious concern because when criminals make olive oil, they couldn’t care less about your health or your family’s.

In his New York Times best-selling book, Extra Virginity, journalist and 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.”

My recommendation: You never want to feed your family fake olive oil made by the Mafia. But how can you avoid it? I recommend buying from a supplier who goes the extra mile of having all of their oils independently lab certified to be 100% pure extra virgin. 

Mistake #3: Thinking that all olive oils taste alike. If you’ve always bought your olive oil in a supermarket, odds are you’ve never experienced the extraordinary diversity of flavors that await you among the finest artisanal oils.

You see, ordinary mass-market olive oils sell in such huge volume, they must combine inferior olives from many farms and different growing regions, with little regard for flavor compatibility. This typically results in a dull, lifeless flavor profile.

In contrast, award-winning artisans create their oils from olives grown on small, boutique farms. These dedicated masters are free to strive for flavor perfection from each different type of olive. This makes their award-winning creations as rich, complex, and distinctive as the finest wines.

For example, some olive varietals naturally possess a bright, spicy flavor. These oils are audaciously bold and pair magnificently with a hearty charred steak or grilled lamb. In contrast, other artisanal olive oils are pressed from olives that yield softer, more delicate nuances. These will perfectly complement—without overpowering—your delicate baked halibut. Still other olives naturally yield a greener, more herbaceous oil that will crown your salad greens and veggies with breathtaking farm-fresh flavor.

Discovering and enjoying these amazing differences in fine artisanal olive oils is not only fun, but as any master chef will tell you, it’s one of the great secrets of elevating your favorite dishes to new heights of flavor and satisfaction.

My recommendation: 

Try our unique Fresh-Pressed Olive Oil Club! Every olive oil is independently lab-certified to be 100% pure extra virgin. Moreover, every olive oil comes with a no-questions-asked, 100% money-back guarantee. If you ever decide to ask for your money back on a given shipment, you don’t even have to return the oil. 

As part of an exclusive offer, while supplies last, you can receive a free $39 bottle of one of the world’s finest olive oils shipped direct from the harvest and pay just $1 to help cover shipping. It’s yours as a risk-free introduction to the Fresh Pressed Olive Oil Club. No commitment or obligation to buy anything, ever. Head to getfresh35.com and try it for yourself!

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Ashleigh VanHouten

Ashleigh VanHouten

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