“Olive oil is one of the
smartest foods you can eat.
But never buy it in a supermarket.”
#health #heart #twill #sbalich #tcot
Best tips I’ve ever learned about this remarkable superfood
… plus my recommended olive oils for health, freshness,
aroma, and flavor
Between age 38 and age 40, I had four heart attacks.
I decided that taking double handfuls of prescription drugs was far worse than having heart disease. I was sure that I did not have a drug deficiency. This led me to a serious search for health. My suspicions of government and politics carried over into so-called orthodox medicine, as I believed then and now that doctors and drug companies very often don’t have your best interests in mind.
I never had the surgery my doctors strongly advised more than 45 years ago. All three surgeons who said I would die without the surgery have since died. And I’m healthier than I’ve ever been!
The main reason for my transformation was that I learned what foods and supplements I should put into my body to live a healthy, robust life as I energetically head toward my 90s. And that’s why I want to talk with you today about one of the most potent superfoods God ever put on this beautiful green earth — extra virgin olive oil.
“Let food by thy medicine and medicine be thy food.” — Hippocrates
Honored in olden times as both a food and a medicine, olive oil was so revered that it became a symbol of prosperity, joy, and health. Kings were anointed with olive oil as a sign that they were chosen by God to rule.
Other ancients revered olive oil as well. Homer called it “liquid gold.” Hippocrates, the father of medicine, hailed it as “the great healer.”
Fast-forward to today, and scientific studies are proving the ancients right, confirming that authentic extra virgin olive oil is indeed one of nature’s most remarkable superfoods.
Extra virgin olive oil has been hailed as a superfood by Harvard Medical School and acclaimed by the Mayo Clinic. The Yale School of Public Health is so impressed with olive oil that it’s launching an entire institute to research its health benefits.
The Health Benefits of Extra Virgin Olive Oil (EVOO)
If you’re over 50, you’ll be thrilled to know that this delicious food lowers bad cholesterol and cuts your risk of heart disease and stroke. It may help protect you against cancer, especially cancer of the breast, prostate, and colon. It can be a godsend for arthritis sufferers because it can reduce inflammation and ease joint pain without side effects.
Extra virgin olive oil also lowers blood pressure and reduces your risk of diabetes. It 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. Extra virgin olive oil is loaded with antioxidants and polyphenols that help regulate your immune system and aid it in protecting your body against disease. It contains zero carbs, which makes it ideal for those on the popular keto, paleo, Atkins, vegan, and other eating plans.
One of the Three Favorite Foods of the Longest-Lived People on Earth
Stephen Gundry, MD, is a world-famous doctor and best-selling author who specializes in researching Mother Nature’s most beneficial superfoods. And he’s a huge fan of olive oil.
His research into the longest-lived people on Earth led him to a small fishing village in Sicily named Achioroly. Listen to this: per capita, the villagers of Achioroly have the most people over the age of 100 of any population in the world. About a third of the people of this village are over 100! What do they eat? Their three favorite foods are anchovies, fresh rosemary at every meal, and olive oil — huge amounts of olive oil every day. In fact, Dr. Gundry says that one of the things that brought researchers’ attention early on is that, the men of the village — including the guys over 100 years old — “apparently are incredibly horny.”
Dr. Gundry follows the advice he’s given so often to his patients. “I drink a lot of olive oil. People hear me joke that the only purpose of food is to get olive oil into your mouth. And I firmly believe that. You should try to get about a liter of olive oil a week into yourself.”
Makes sense to me because a delightful “side effect” of EVOO is that it makes your food taste delicious. As any great chef will tell you, fat is where the flavor is, especially when you can reach for a bottle of authentic, harvest-fresh EVOO in your kitchen pantry.
How to Shop for Olive Oil
When you shop for olive oil, be sure to buy extra virgin. EVOO is the only grade that retains its natural phenols (antioxidants) and other health-promoting compounds. EVOO is cold-pressed, meaning it’s not extracted using high heat or harsh chemicals. It’s minimally processed, which leaves in all the wholesome nutrients that Mother Nature meant it to have. Other olive oil grades, such as “virgin,” “pure,” or “light,” have been industrially refined, which destroys the healthful phenols.
Beware of Supermarket Olive Oils
However, even if the label says “extra virgin,” you’ve got to be careful, because many supermarket olive oils are rancid, adulterated, or even counterfeit.
Here’s how to avoid the biggest mistakes.
Mistake #1: Buying stale olive oil off the shelf. Olive oil, unlike wine, does not get better with age. 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.
A recent New York Times article by Pulitzer Prize-winning reporter Julia Moskin confirms this view, stating: “More than the flags on the bottle, more than the varietal, more than whether the oil appears grass-green or butter-yellow, many experts and producers now say the biggest factor in the deliciousness of olive oil is its freshness.”
My Recommendation:Avoid buying olive oil in stores, where the oils sit on the shelf for months or even years, growing stale, musty, and rancid. That’s definitely not healthy.
And forget “best used by” dates. They tell you nothing about how recently the olive oil was pressed. You need to find EVOO with a pressing date (also known as the “harvest date”) on the label, preferably a date no more than six months ago.
Unfortunately, the producers of mediocre, mass-market olive oils sold in stores do not put pressing dates on the label, because they don’t want you to know how old, stale, or rancid their oils may be. If fact, you can verify this by checking the bottle in your own pantry right now. If you bought it in a store, the odds are overwhelming that the pressing date was intentionally omitted from the label. This is no coincidence, and it’s no way to buy your EVOO, not when freshness is the most critical factor in olive oil flavor and nutritional goodness.
I recommend 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 company, and you’ll likely never go back to store-bought oils. Below, I name my favorite online source of harvest-fresh olive oils.
Mistake #2: Unwittingly buying olive oil made by the Mafia. As you’ve probably heard, fake, Mafia-made olive oils have been flooding U.S. supermarkets. If you’ve missed this frightening story, here are just a few of the headlines you can check out online.
NBC News has reported that “fake olive oil is rampant.” The Wall Street Journal adds, “American grocery stores are awash in cheap, fake ‘extra virgins.'” In an explosive expose, 60 Minutes has cautioned that you face a “sea of fakes” when you shop for olive oil in stores.
Why Is This Happening?
Thanks to the many health benefits of authentic olive oil, demand is soaring worldwide. But pure extra virgin olive oil is quite expensive. Just as notorious crime families pocket fortunes by creating cheap knockoffs of designer clothing and handbags, they palm off fake olive oil as extra virgin, the highest grade. The New Yorker magazine has reported that the profits in counterfeiting olive oil are “comparable to cocaine trafficking, with none of the risks.”
Because America is the world’s largest consumer market, the crooks have successfully targeted U.S. supermarkets as their favorite dumping ground.
Cancer-Causing Agents in Fake Olive Oils?
In his New York Times best-selling book, Extra Virginity, 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.”
This is why you never want to feed your family counterfeit olive oils cooked up by criminals who couldn’t care less about your family’s health.
My Recommendation: Buy from a supplier whose oils are independently lab-certified to be 100% pure extra virgin. This gives you protection against all the fakes. The source I name below is one such conscientious provider.
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.
Ordinary mass-market olive oils sell in such huge volume that 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, especially when you use them with your favorite foods.
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 farm-fresh flavor.
Discovering these delectable differences in fine artisanal olive oils is such fun. And as any master chef will tell you, educating your palate in this way is one of the great secrets of elevating your favorite dishes to new heights of flavor and satisfaction that you, your family, and your guests will notice and love.
My Recommendation: The moment you twist the cap off one of these outstanding just-pressed oils, inhale its harvest-fresh bouquet, and savor its gardenlike taste, you’ll know that this is how fine olive oil is meant to be enjoyed. But where can you find such oils, since they’re not available in stores?
Where to Shop for the World’s Freshest, Most Flavorful, Most Nutritious Olive Oils
You can find superb, award-winning olive oils by doing your homework online. Located around the world are quite a few dedicated artisanal producers who bypass the Mafia’s counterfeiting factories and instead offer their award-winning harvest-fresh olive oils directly to consumers.
However, if you’d just as soon save yourself the time and hassle of researching dozens of online olive oil producers, sometimes having to decipher websites in foreign languages and arranging your own international shipping, there’s a convenient service that brings the world’s finest harvest-fresh olive oils right to your door.
Meet T.J. Robinson, the Olive Oil Hunter
A one-time chef and gourmet food writer/editor, T.J. came up with the idea of hunting for the world’s best, freshest artisanal extra virgin olive oils — and flying them straight from the new harvest at their peak of flavor directly to the kitchens of America’s top gourmet chefs, passionate foodies, and lovers of natural, healthy foods. He does this through his fast-growing Fresh-Pressed Olive Oil Club.
Joining the club gives you direct access to the purest, freshest, most flavorful, most nutritious olive oils from a wide array of gold medal-winning olive oil producers. These olive oils are personally hand-selected by T.J. Robinson exclusively for his club members and are available nowhere else in America. As I tasted for myself, they are out-of-this-world delicious. And when you join, there’s no commitment to buy anything else.
Once I tried T.J.’s olive oils, I fell in love with them, and I’m happy to recommend them to everyone I know.
Because these harvest-fresh olive oils are artisanal, they are more expensive than ordinary, store-bought olive oils. Are they worth it? I certainly think so, but you can judge for yourself for just $1. That’s because T.J. is inviting you and my other readers to try your own home taste test for just $1 to help him cover shipping.
A $39 Bottle for a Buck?
T.J.’s unique Fresh-Pressed Olive Oil Club is one of the most customer-friendly companies I’ve ever come across. Unlike some other clubs, there’s never a minimum commitment or obligation to buy anything. 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 never have to return the oil. And his outstanding customer service team graciously takes care of your refund request immediately.
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, you can do so by clicking on the link below.
For my readers, T.J. and his Fresh-Pressed Olive Oil Club have reserved a strictly limited number — 120 bottles (10 cases). Problem is, I’ve got many thousands of subscribers, so these 120 bottles are likely to go fast, and it’s first come, first served.
In addition, this $39-Bottle-for-a-Buck offer expires Friday, January 31, which will be here before we know it. If you miss it, you’ll have to wait until the next harvest season and hope he repeats the offer.
This is the kind of generous, fair-minded offer I like to present to you, as one of my valued readers, for products I love and admire. And it’s an excellent opportunity — perhaps the first in your life — to experience the exceptionally vibrant and delicious taste of extra virgin olive oil when it’s fresh from the new harvest. As I experienced, these oils add new layers of flavor and deep-down satisfaction to your crisp salads and veggies, grilled meats, delicate fish, toasted nuts and seeds, crusty hunks of bread, and virtually any of your favorite foods.
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 this in his New York Times best-selling 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.”
