An invitation to taste fresh, early harvest olive oil from one family farm in Spain, and finally know what olive oil is supposed to taste like

Dear Olive Oil Lover,

Here is something most people never learn about olive oil. Unlike wine, it doesn't get better with age. It is at its very best right after the olives are pressed, when it's green, bright, and finishes with that peppery catch at the back of your throat, and from that day on it slowly fades.

Think about how carefully we shop for everything else. We make sure there's no seed oils or hidden ingredients on the ingredient label. We ask when the fish came in and make sure it's wild caught. If the label doesn't say organic, we're probably avoiding it. Yet most of us have no idea when the olive oil in our kitchen was made, because most labels simply don't tell us.

I know because I was one of those people. For years I bought the organic bottles, the imported bottles, the ones with the beautiful labels that cost a little more, and I assumed that meant I was buying good olive oil. I never once asked when it had been harvested, because it never occurred to me that I should.

About three years ago, I started pouring olive oil on almost everything I ate, and the more I used, the more I wanted to know what was actually in the bottle. The harder I looked, the less I could find out. So I made it my mission to find an olive oil I could trust completely.

I tasted hundreds of olive oils. I took multiple trips to Spain and spoke with dozens of farms and suppliers. It took a year and a half and tens of thousands of dollars of my own savings, and for most of that time I wasn't thinking about starting a business at all. I just wanted to find the best tasting, freshest olive oil I could.

I eventually found a farm, built a brand around it, and was weeks away from placing my first order when they called. The harvest hadn't gone the way they hoped, and the olive oil they could offer me would be blended with olive oil from groves they didn't own. Nobody would ever have known.

I couldn't do it. The entire reason I started looking was that I couldn't find an olive oil I trusted, and launching with a blend would have made me part of the problem. So I scrapped the launch and started over.

Then I tasted an olive oil that stopped me in my tracks. I had never tasted anything like it, so I booked a flight to Spain immediately to meet the family who owns the farm. What was supposed to be a one hour meeting turned into six. They walked me through their olive trees and their entire process, and we tasted every olive oil they make. The one I couldn't stop thinking about was their organic, early harvest Arbequina, and it became Oliva Dorado.

Here is exactly what you get, and all of it is something you can check for yourself.

Every bottle comes from one family owned farm in Zaragoza, Spain, where the olives are grown, harvested, and pressed, and it is never blended with olive oil from anywhere else.

The olives are picked early, while they are still green and the flavor is at its peak, which means every bottle takes more olives to make than a late harvest bottle does.

It is cold pressed without heat or additives, it is certified organic, and every batch is tested by an independent lab. Our latest harvest tested at 407 mg/kg of polyphenols, a marker of genuinely fresh, early harvest olive oil.

And we print the harvest date on every bottle, so you never have to wonder how fresh your olive oil is again.

The first thing you'll notice is the aroma the moment you open the bottle. Then the taste, green and a little earthy, with that peppery finish that tells you it's fresh.

The second thing you'll notice is how little cooking you need to do. A plain bowl of pasta, a few roasted vegetables, a piece of grilled fish, or simply warm bread with a pinch of salt becomes something special the moment you pour it on. Good olive oil is the easiest way I know to make an ordinary dinner feel like one you'll remember.

Light, heat, air, and time are what wear olive oil down, so a few simple habits keep every bottle tasting the way it should. Keep it in a cool, dark cupboard, never next to or above the stove. Keep the cap closed between uses. Don't refrigerate it, since the cold will make it cloudy and thick. Most importantly, use it often. Olive oil is meant to be enjoyed, not saved for a special occasion.

That is also why every bottle of Oliva Dorado comes in dark glass, which protects the olive oil from the light that dulls its flavor.

Some of my favorite messages come from customers who put out a small bowl of olive oil with bread and salt before dinner, without saying a word, and watch their guests stop after the first bite and ask what it is. Many tell me they end up giving a bottle away, because they want the people they love to taste it too.

I want you to taste the difference fresh olive oil makes, so right now, when you buy two bottles of Oliva Dorado, I'll send you a third bottle free. That's three 500ml bottles for $96, or $32 a bottle instead of $48. Shipping is completely free as well. And we will add in our Mediterranean ebook, with more information on the product, olive oil, recipes, and more, for free (usually $24). This offer is only available through this page.

Keep two for your own kitchen and give the third to someone who'd love it, or keep all three and never run out.

Every bottle comes with our 90-day guarantee. If you don't love it, we'll make it right and refund you fully.