If your first reaction to drinking the olive oil in your cabinet is to check the date or gag, you're probably using olive oil as distant from a fresh olive oil harvest as the tea in your cupboards are from Chinese botanicals. T.J. Robinson, former chef and professional olive oil tester and judge, had such a revelation upon tasting his first fresh olive oil that he not only never went back... But he started a Fresh-Pressed Olive Oil Club that sources from four different seasonal harvests per year in order to deliver perfectly aged olive oil made from the highest quality olives that can be certifiably found. He talks me through a taste-testing of his latest batch, debunking all sorts of myths about the health benefits, cooking uses, and grocery store varieties of olive oil along the way.