EDITORS

Nancy Loseke


By rights, native Iowan Nancy Loseke should’ve grown up with a passion for corn oil.  But it was olive oil—the younger, the better—that turned her head during a sojourn to Sicily several years ago.  Her only regret…
besides the money she calculates she’s wasted on bad olive oil…is that she didn’t discover fresh-pressed olive oil sooner. 

Now she’s making up for lost time by searching the world for the finest examples of what Homer reverently called “liquid gold.” Several times a year, she travels to olive oil-producing regions to visit olive oil operations, interview producers, and of course, taste newly bottled olive oil.    MORE

Tj Robinson

Tj Robinson grew up in the heart of the majestic Mountains of Western North Caroilna, in Asheville.  Every summer, when he was just a little tyke, he could be found running barefoot around his grandparents’ vegetable garden—plucking little, perfectly ripe, Heirloom Tommy Toe tomatoes fresh from the vine and popping them directly into his mouth.  While growing up, his entire family was obsessed with eating incredibly fresh food—they were always stringing beans, shucking corn, digging potatoes, picking concord grapes and fresh strawberries, foraging for seasonal wild berries or making their way up into the mountains to fill up glass jugs with cold mountain spring water.  These early-childhood farming, foraging, and eating rituals programmed Tj to seek out the best when it comes to all things edible.    MORE

 

 

The Great Olive Oil Secret...

What Your Local Store Doesn't Want
You to Know!

When thinking about olive oil, many American consumers make a seriously incorrect assumption—that it ages in the bottle as well as wine. It doesn't!

In fact, this is the dirty secret your local gourmet store doesn't
want you to know: olive oil is never better than on the day it's
made. From that day forth a steady deterioration of quality
sets in.

Even within a year after production, it can still taste good. But after a year, there's an extreme double threat…

1. The flavor starts to fade. The oil may not be bad, but it's probably quieter, less impressive and vivid. Or…
2. It could be bad. In olive oil terms this is called rancidity—the oil tastes like peanut oil, not olive!

The truth is, many people in the olive oil business don't want you to know this. Why? Because if they get a huge shipment of olive oil made in 2005, and it's not all sold right away, they would love you to still buy this stuff in 2007!

That’s too bad, because if you’re only buying old, faded oil, you’re missing out on the experience of fresh-pressed olive oil that drives foodies the rest of the world over crazy!

The problem is, genuine fresh-pressed olive oil is very hard to find in America, as only a trickle makes its way to our shores.

This is why I'm so excited to tell you I've found a way you can have fresh-pressed olive oil all year long, something which, to my knowledge, has never been possible before. To receive my advice on how and where to find it, just enter your e-mail address in the box at the top right of the page and press "sign up now." When you do, I'll send you my special report called "How to Shop for Olive Oil" with everything you need to identify and enjoy the world’s freshest, most flavorful olive oils.

Plus, you'll begin your free subscription to Fresh Press. As a Fresh Press subscriber, you'll receive updates on developments from the world’s premier olive-growing regions, learn about the producers of the finest, most flavorful oils, and discover recipes that heighten your enjoyment. I'll wager that once you taste the vibrant, flavorful olive oils I’ll be telling you about, you’ll never take a second glance at the fancy olive oil displays popping up in supermarkets and gourmet shops around the country.

Sign up now for your FREE subscription to Fresh Press and I'll also send you "How to Shop for Olive Oil."

Sincerely,

Nancy Loseke
Editor, Fresh Press