AN IMPORTANT MESSAGE ON HOW TO AVOID FAKE OLIVE OILS…
AND HOW ONE OF MY FAVORITE SPONSORS HAS COME TO THE RESCUE
“Don’t Fall Victim to Olive Oil Fraud”
Warns 60 Minutes TV Show
Plus…My Own Take on Which Olive Oils
Are Safe—and Where to Find Them—
if You Want 100% Pure, Delicious,
Harvest-Fresh Extra Virgin Olive Oil
Did you happen to see that powerful exposé on 60 Minutes about how the Mafia has infiltrated the food industry, especially in olive oil?
All I can say is, if you enjoy olive oil for its flavor and many health benefits, I urge you to sit down, take a deep breath, and read this message. And then make sure to protect yourself by buying authentic extra virgin olive oil, free of Mafia tampering.
Here’s an excerpt from the 60 Minutes investigative report:
“Italy’s olive oil business has been corrupted by the Mafia, which is making big bucks tampering with Italian food products in ways that could affect American consumers.
“The Italians call it ‘Agromafia’ and it’s estimated to be a $16-billion-per-year enterprise. One result: Much of the olive oil we import isn’t as pure as it seems….”
“‘Olive oil fraud has gone on for the better part of four millennia,’ [60 Minutes producer Guy Campanile says]. ‘The difference now is that the food supply chain is so vast, so global, and so lucrative that it’s easy for the bad guys to either introduce adulterated olive oils or mix in lower quality olive oils with extra-virgin olive oil.’”
How much harm can criminally made olive oil inflict? Here’s how journalist and olive oil expert Tom Mueller describes the dangers in his New York Times best-selling book, Extra Virginity:
“True, olive oil mixed with a cheaper vegetable oil doesn’t compare in danger or virulence to anthrax, botulism or salmonella. Yet how many people with a peanut or soybean allergy have become sick after eating olive oil adulterated with peanut or soy oil? 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. ”
This is why you want to be sure to avoid fake, Mafiamade olive oil.
Mafia Tampering Is Not the Only Problem
In addition to Mafia tampering, another serious problem reported by 60
Minutes is improper storage. On the surface, this may not sound like much of a problem. But remember that olive oil is a perishable food. Its delicate flavor and nutrients can be seriously degraded by heat, light, time, and exposure to oxygen. In the hands of shippers who don’t care or are just out to make a fast buck, olive oil can be exposed to these “natural enemies” everywhere along its lengthy journey from the farm to your table. Indeed, as 60 Minutes explained, “by the time this heavenly liquid reaches American shores, much of it has lost its luster.”
The bottom line? 60 Minutes asked olive oil expert Tom Mueller about the
impact of all these factors. Mr. Mueller estimated that “75 to 80 percent of the
oil sold in the US does not meet the legal grades for extravirgin oil.”
Imagine that! According to this 60 Minutes investigation, you could be paying
premium prices for extra virgin olive oil (the highest quality grade), yet getting
something inferior—or even tampered with!—inside the bottle.
Shamefully, This Is Nothing New
For years, others have sounded similar alarms.
For example, back in July 2010, researchers at the UC Davis Olive Center tested samples of imported olive oils. They found that 69 percent of the samples they tested failed to meet internationally accepted standards to be called extra virgin olive oil.
In the years since…
NBC News has reported that “fake olive oil is rampant.”
The Wall Street Journal has stated: “American grocery stores are awash in cheap, fake ‘extra virgins.’”
Forbes magazine has warned: “Here’s the hard truth: the olive oil in your pantry, the one you bought for its health benefits and for some sliver of the seductive Mediterranean lifestyle, is most likely a scam.”
This Is Especially Outrageous Because…
…authentic extra virgin olive oil—the real stuff—is so healthy for you! Studies have shown that genuine extra-virgin olive oil lowers “bad” cholesterol and cuts your risk of heart disease and stroke. It can help protect you against cancer, especially cancer of the breast, prostate, and colon. It’s a godsend for arthritis sufferers because it can reduce inflammation and ease joint pain without side effects.
It has also been shown to lower blood pressure, reduce your risk of diabetes, and may even help reduce the risk of Alzheimer’s disease. If you want to avoid osteoporosis, it’s outstanding because it enables the calcium in your food to be better absorbed into your bones. Finally, it’s loaded with antioxidants and polyphenols, which help regulate your immune system and aid it in protecting your body against disease.
The Easiest Way I Know to Avoid Mafia-Tampered Olive Oils
As the experts in the 60 Minutes exposé recommend, you can avoid Mafia-tampered olive oils by doing your homework online. Located around the world are quite a few good and honorable farmers who bypass the Mafia’s counterfeiting factories and instead sell their olive oils directly to consumers.
But if you’d just as soon save yourself the time and hassle of researching hundreds of online olive oil producers, most of whom claim to be “the best,” allow me to make a recommendation.
One of My Favorite Sponsors to the Rescue
Check out the blue link at the bottom of this message. It’s a small company called the Fresh-Pressed Olive Oil Club run by T. J. Robinson, aka “The Olive Oil Hunter.”
I know T. J. because a while back he sent me a sample bottle of his amazing olive oil and asked me to try it. It blew me away. That’s because T. J. bypasses all the middlemen. He delivers—direct to your door—the best artisanal olive oils from honorable, award-winning family farms around the world. And he does it right at harvest time, when the olive oils are at their peak of flavor and nutritional value.
Most important, every olive oil he imports is independently certified in two ways to be 100% pure extra virgin. First, each oil is chemically tested by an accredited third-party laboratory and certified to be 100% pure extra virgin. Second, each oil is also certified by an independent tasting panel of human judges, formally trained and accredited to detect even the slightest defects in an olive oil’s taste or aroma. Only when an olive oil meets every strict requirement on their thorough checklist do these professional tasters pronounce it 100% pure extra virgin, the highest grade.
As a result, these are nothing less than the purest, freshest, and most flavorful olive oils from gold-medal-winning producers. They are also custom-blended exclusively for T. J.’s Club members and are available nowhere else on earth. They are out-of-this-world delicious!
Once I tried his olive oils, I fell madly in love with them, as did my family. I told this to T. J., and he was so pleased that he offered to become my sponsor if I would be willing to share my heartfelt feelings about his olive oils with my audience.
To me, it was a match made in heaven because I recommend these oils to everyone in any case. To be fair, these oils are more expensive than ordinary store-bought olive oils. But I guarantee you’ve never tasted anything like them, nothing even close.
And since you can transform up to 30 or more meals with a single large bottle, you may consider them, as I do, one of the best investments you can make in your food budget.
In any case, T. J. wants to make it easy for you to decide for yourself with this most generous offer…
Get a $39 Retail-Size Bottle
of One of the World’s Greatest Olive Oils
…for Just $1
If you’ll pay just $1 to help T. J. cover his shipping and handling costs, he’ll send you a complimentary $39 retail-size bottle of one of the world’s top-rated, artisanal olive oils, fresh from the harvest. And unlike the scores of olive oils you may run across elsewhere, this one—like all the Club’s oils—is independently lab-certified to be 100% pure extra virgin.
This is a great deal because, unlike many other clubs, T. J.’s Fresh-Pressed Olive Oil Club is totally commitment-free. You’re never obligated to buy anything, now or ever. And T. J. has an industry-wide reputation for being exceptionally customer-friendly and trustworthy, so he’ll take good care of you.
Long story short, he’s so proud of his family-farm olive oils that he wants to make it irresistibly easy for you to try his unique Club and decide for yourself.
However, because of customs regulations, this offer is available only to my readers who live in the US. If that includes you, you’re in luck.
If you’d like to try this unique Club and receive one of T. J.’s $39 bottles for just $1 to help cover shipping, I suggest that you act now, for two reasons:
First, T. J. and his Fresh-Pressed Olive Oil Club have reserved a strictly limited number—240 bottles (20 cases)—to share with my readers. Problem is, I’ve got many thousands of readers, so these 240 bottles should go very fast, and it’s first come, first served. Also, his generous bottle-for-a-buck offer expires soon, RSVP today.
Finally, to see if T. J.’s Fresh-Pressed Olive Oil Club is for you, I encourage you to accept his bottle-for-a-buck offer. It’s an excellent opportunity, perhaps the first in your life, to experience the remarkably vibrant and delicious taste of extra virgin olive oil when it’s fresh from the new harvest. This oil will make all other olive oils seem woefully dull and flat by comparison. As I experienced in my home, it adds whole new layers of flavor and deep-down satisfaction to your crisp salads and veggies, luscious pasta, grilled meats, delicate fish, and other favorite dishes.
The publicity this oil is getting is quite something. Foodies, celebrity chefs, and food writers are raving about it. For example, Larry Olmsted, the award-winning food and travel journalist, recently wrote 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 olives—the scent explodes out of the bottle. Just breaking the seal transports me to Italy or Spain or Chile.”
When you click on the link below, you’ll see similar comments from many other voices as well.
Perhaps best of all, in addition to the king-sized flavor payload, you gain priceless peace of mind knowing that all of the Club’s oils are independently certified by laboratory testing and by a panel of accredited olive oil judges to be 100% pure extra virgin. This means you’ll no longer have to worry about serving your family or guests substandard or fake olive oil, so many of which are lurking behind fancy labels.