Now You Can Be Among the Tiny Handful
of Americans Who Can Enjoy Rare,
Fresh-Pressed Olive Oil Whenever You Wish

These oils are outrageously, insanely bright and
flavorful—the best-tasting olive oils in the world. But you
won’t find them in your supermarket or gourmet store!

Here’s why...and how you can reserve your own private supply.

Announcing the Fresh-Pressed Olive Oil Club

Dear Foodie Friend,

A major olive oil opportunity is at hand. But if you’re interested, you must act quickly.

As I often tell my readers, olive oil, unlike wine, does not improve with time. Just the opposite. It’s at its peak of delicious perfection immediately after it’s pressed.

This is why people in olive-growing regions around the world are crazy—as am I—about fresh-pressed oil.

The big problem for us in America is that only a precious trickle of fresh-pressed olive oil ever makes it to our shores.

Indeed, the vast preponderance of olive oil that finds its way to the U.S. gets shipped months—maybe even a year—after its pressing, meaning the oil’s fresh, bright flavor is on a downward spiral by the time it lands on our store shelves.

Moreover, many olive oils are bottled and labeled without reference to their production dates, making it impossible for you to determine how fresh the oil is. You, like me, have probably wasted money on olive oils whose flavors have faded and dulled—maybe even turned rancid.

I Was Determined to Find a Solution, And I Did

Last fall, I became aware of some of the very greatest, freshest, most outrageously delicious olive oil in the world, from Sicily, which I consider one of the world’s most exciting olive oil regions. Not unexpectedly, I learned that most of it is not available to us in America. So I called the producer to try and cajole him into further export. I discovered that he would be delighted to send more of it here, but needed a U.S. contact to handle the pesky details of importation. He floored me by suggesting, “Why don’t you do it, David? People in America know and trust you. If you’ll be my importer, I’ll do it.”

This is something I’d never done, or even considered. But I mulled it over and thought, “Why not?”

After all, I’ve always seen my mission as alerting you to the most spectacular foods and wines available in the world, giving you the opportunity to order and enjoy them at home with your friends and family.

But what happens when I tell you about a fabulous food find that is not available in America? That can result only in frustration for you and me, because I want you to be able to share what I experience, to taste what I taste.

So I decided that for a limited number of products not readily available to you, I will arrange to make them easily obtainable, so you can enjoy them as well.

Isn’t This How Vito Corleone Started?

So in November 2004, for the first time, I offered fresh-pressed olive oil to readers of The Rosengarten Report. The response was overwhelming. Readers could not get over what a difference just-pressed freshness makes in the flavor of their oil! You can see some of their delighted comments at right.

The oil created a sensation, and readers ever since have been asking me—in some cases, begging!—to make it available throughout the year.

You and I Insist on Fresh Milk, Fresh Fish and
Fresh Produce. Why Not Fresh Olive Oil?

After all, as consumers, we insist on fresh bread, fresh milk, fresh fish, fresh meat, fresh produce. Don’t we also have a right to fresh olive oil? Of course, we do ... but our whole distribution system seems designed to conceal the real age of olive oil from you, resulting in the widespread consumption on these shores of flat, even stale oil.

But what if I could find super-fresh, highest-quality olive oil, made somewhere in the world, anywhere in the world, every three months or so—which is about how long olive oil retains its peak of flavor and intensity? And what if I could arrange to have it shipped conveniently right to your front door?

That way, a dazzlingly fresh, brand-new oil could arrive at your house four times a year, thereby keeping that incredibly fresh, fruity taste flowing over your breads and beans and salads and fish and meat and pasta year-round.

“Is This Even Feasible?” I Asked Myself

Agriculturally, yes. For from the late summer to the early winter, someone, somewhere—in Italy, in Spain, in France, in Greece, in Tunisia, in Israel, in California, etc.—is pressing fresh olive oil.

But what about late winter to early summer? No problem, it turns out! Miracle of miracles—someone somewhere in the Southern Hemisphere is pressing fresh, highest-quality olive oil throughout this period (in Argentina, Chile, Australia, New Zealand, etc.)!

But ... how could I ever keep up with this quest? How could I ever source great, fresh olive oil not once, but four times a year? Can you imagine the effort that would take? I started to believe that the impossible dream would have to remain just that.

Then an opportunity came along ... and enabled me to form Rosengarten’s Fresh-Pressed Olive Oil Club. This letter is your invitation to join me as a Charter Member.

Meet My Olive Oil “Sommelier”

I’d heard of Nancy Loseke before. She’s a highly renowned food journalist who specializes in ... olive oil! Nancy is always on a plane heading somewhere in pursuit of olive oil treasure, whether flying to Italy to be an olive oil judge or flying to South Africa to pay a visit to a new producer of olive oil she has just discovered. Olive oil is what she does, and I can see from reading her writings that her olive oil palate, and mine, are practically identical.

Wow! What a find! Several phone calls later, the details of our collaboration were hammered out: Nancy, in the course of her travels, will constantly be looking for the freshest and best olive oils of the world.

Four times a year—roughly in November, February, May and July—Nancy will send me samples of the best fresh-pressed olive oils she’s discovered. I expect to be faced with agonizing choices—but I will pick out the best of the best, and ship them right to your door.

This is the kind of olive oil that the Italians call “novello,” though other countries don’t use the same term. In every case, no matter what the region of origin, we will secure for our Club Members the freshest olive oils available in the world.

So, when you become a Charter Member of Rosengarten’s Fresh-Pressed Olive Oil Club, you can expect three bottles (you’ll have a choice of two sizes) of the world’s freshest olive oil to show up at your home four times a year. You will never have to expend a drop of energy, or waste a second of your precious time, in tracking down great olive oil. You will be, quite literally, one of the few people on the planet with a continual supply of just-pressed, insanely fresh olive oil!

Discover a World of Olive Oil Pleasures
You’ve Never Dreamed of!

As in wine, the possible permutations of taste and texture in olive oil are infinite, and you will experience the finest of every variety as a Charter Member of Rosengarten’s Fresh-Pressed Olive Oil Club.

Oh, what rich and varied delights await your palate! As you anticipate the pleasures about to come your way, keep in mind that the olive oil world is divided into two parts—oil made from unripe olives, and oil made from ripe olives. Exactly when the olives are picked—unripe, medium-ripe, ripe—makes all the difference in the character of the olive oil that’s pressed from them. And you will experience glorious examples all along the spectrum.

For example, you’ll taste the full character of the green olive oil that is such a favorite among olive-oil lovers the world over. It’s made from green, or unripe, olives and is a treat for the eyes, with its highly attractive green-ish glint.

Then comes the flavor—variously described as grassy, herbaceous, fruity, and always intense. Lastly, this type of fresh-pressed oil has a “pepperiness” to it, which is most readily detectable as a sting in the back of the throat—highly desirable when the oil is being used to enliven food, just as pepper is desirable in the same way.

Every Region Produces Its Own Unique Flavors, Textures

As you’ll also discover, one of the great things about olive oil made from unripe olives is its fascinating variability.

Not unlike wine, which is dependent on terroir, olives, too, take on the character of the region where they’re grown. In green oil produced under the Tuscan sun, for example, you’ll experience a flavor that’s a lot like raw artichoke hearts—and connoisseurs of health drinks will readily recognize the strong flavor connection of Tuscan olive oil to wheatgrass.

Contrast this with another great “green” oil from the south of Spain, in Andalusia, where the wonderful Picual olive yields oils that are reminiscent of the stems and vines of ripe tomatoes.

And then there’s the terrific “green” Peloponnisos region of Greece, where the character of the oil seems to capture the very essence of green olives themselves.

In each case, the oil releases its bright, distinctive charms the moment it hits your tongue.

All these fresh-pressed oils made from unripe olives can be magnificent at your table in one of two ways. If you want the flavor of the oil to dominate—and this green-oil flavor is so fantastic, I recommend this strategy!—you may drizzle it over neutral-flavored foods. Peppery, fruity, grassy oil drizzled on grilled bread (like bruschetta), white beans, simple pasta, potatoes, etc. delivers to you a gorgeous, untrammeled taste of the oil itself.

However, if you’d like to fuse the taste of olive oil with the taste of the food you’re drizzling it on, you’ll need to make sure the drizzle-ee has a good deal of flavor on its own. An intense green Tuscan olive oil, for example, splashed over a grilled and crusty T-bone steak that has been well-seasoned with salt, pepper and raw garlic is a thing of beauty. And a joy for about three minutes, for that’s how long it will take you to virtually inhale this incredible combo of elements.

Olive Oils Made from Ripe, Black Olives Are
Much Gentler, Milder . . . More Buttery

And I haven’t even begun to describe the rich attractions of fresh-pressed olive oil made from ripe olives—oil that is much gentler, milder, smoother, rounder. The look of it is different as well, usually a glimmering gold—from fat, precious drops squeezed out of black olives.

The two most famous regions for this kind of oil are Provence, in the south of France, and Liguria, where the French Riviera segues into the Italian Riviera. Of the oils from both places, one would say they are mildly fruity, soft, and—most important—buttery, both in texture and flavor.

These milder, ripe-olive olive oils will earn their own special place in your menu planning. When you receive them, they will be perfect for foods with subtle flavors that you don’t want to overpower. Fish, for example. Were you to pour a green olive oil over a piece of steamed halibut, you would not taste the fish at all. Golden Provençal oil, however, will layer a mild patina of buttery flavor over the snowy white flesh, perfectly preserving the taste of the ocean.

Do keep in mind that none of the oils you’ll receive as a member of Rosengarten’s Fresh-Pressed Olive Oil Club will be marked “made from unripe olives,” or “made from ripe olives.” Nor will their characters be always apparent from their regions of origin. Yes, Tuscan oil will almost always be green ... but what of Australian oil? Californian oil? Many producers in those newer regions are still in a state of experimentation, still working to find what kinds of oils are best in each place.

But fear not. Every new bottle will be a delicious adventure in olive oil appreciation, accompanied by my personal notes and recommendations for use.

If you’d like to become a Charter Member of Rosengarten’s Fresh-Pressed Olive Oil Club, please let me know right away, so we’ll have enough time to make the arrangements with our artisanal producers. I’ll make your life simple by offering just two options. All you have to do is pick one of the following options ....

Option #1: A tasting set of three 250ml bottles of olive oil, for only $68.95 (plus $12 shipping) per quarter.

Option #2: A set of three 500ml bottles of olive oil, for only $98.95 (plus $15 shipping) per quarter.

Whichever option you select, your oils will be accompanied by my “Pressing Report,” describing the producer, olive varieties, regions, harvest and delivery details of your shipment. You will also receive my tasting notes for each oil, a game plan for an olive-oil tasting party, and suggestions for ways to enjoy each of the oils, emphasizing seasonal and traditional uses.

Never a “Minimum Commitment” . . .
And You Can Cancel at Any Time

There is no minimum number of quarters that you must enroll for, and you can cancel your membership at any time. Moreover, every quarterly shipment is protected by our 30-day 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, no questions asked, for that shipment. So you risk absolutely nothing—unless, of course, you let this chance slip by, in which case you’ll be missing the opportunity to secure your own private, continuous source of rare, fresh-pressed olive oil, so few drops of which ever reach our shores!

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. This is truly a first, and you can be a Charter Member of the world’s first such Club!

You Will Be Amazed by Their Flavor
And So Will Your Guests!

I urge you to be among the handful of Americans who will be able to enjoy these great fresh oils without needing your own private jet and pilot to whisk you around the globe. It means you need never again settle for mediocre, flat or stale olive oil! You can now let the dishes you serve be dramatically enhanced by these oils’ lively, vibrant flavors and quality. And, if you can ever part with one of your treasured bottles, think of what a fabulous, exclusive and personal gift it would make for a foodie friend who would have no other way to experience such taste!

Similarly, this is one of those little luxuries, at a most reasonable price, that can add such delight and satisfaction to every meal you serve and partake. You deserve such simple daily pleasure!

What inspires me to say that? Perhaps you have traveled to Italy or other lands, where the culture encourages people to celebrate the pleasure of being alive, of taking time from the daily grind to appreciate friends and family, to celebrate fine food and drink at mealtime. Perhaps you’ve noticed, as have I, 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 embrace la dolce vita is to indulge myself with these gloriously flavorful fresh-pressed olive oils whenever I wish.

If you feel the same way, I invite you to join me in this exciting adventure, our year-long, follow-the-sun quest for the greatest and freshest olive oils in the world, as we vicariously travel the globe with Nancy to capture this precious liquid gold. Who can resist such great taste, and such great fun?

Yours for Fabulous Foods,

David Rosengarten
Importer of Fresh-Pressed Olive Oils