Olivette 2025 Monthly Subscription
Olivette 2025 Monthly Subscription
A new way to stock up on pure, delicious extra virgin olive oil
Total for today: $50
Ongoing Monthly Subscription: $50
next payment due 4/15/25
Very simply, for the next 10 months from March-December 2025, we're asking you for $50/month so that we can source some really great, authentic, extra virgin olive oil for your home kitchen.
Three or four times during 2025 we'll send you a care package of what we've found. You’ll be following along with us the whole way, but each product will come with a story of its origin, its maker, what you can look for when you first try it…all that jazz.
You’ll receive somewhere around 8-10 liters of oil this year, and won’t pay a nickel more for the shipping or anything else. That's a REAL DEAL, eh?
What'll be in the box
What'll be in the box
High-quality, farm-fresh, pure as the driven snow, unadulterated, freakin' delicious extra virgin olive oil.
Shipping Info
Shipping Info
We'll ship it for free, right to your preferred address in the lower 48 states.
How it Works
How it Works
- You sign up
- We'll buy a bunch of really great olive oil
- You'll receive 3 care packages
- You get busy using it
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About Us
We're not experts.
We think we're getting pretty good at this though.
A Brief Q&A
Why a Soft Launch?
Why a Soft Launch?
For this “soft launch” we’d like to attack this as a (big marketing term coming now…) MVP study–that is to say, some Minimum Viable Product research. (see mom and dad, I did pay attention in college). That means I’m going to ship you a neat mix of oils in different shapes, styles, and sizes.
Overall my goal with you is to gauge your demands and needs so I can then fully form this from what might look like a side hustle today into something more fully-functioning in 2026. I’ll be asking for your thoughts on how you’re using the oils we send, how quickly you’re going through them, what you like and don’t, and most importantly, what would keep you hooked!
The WIFM Principle
The WIFM Principle
Well obviously, to provide you with some eye-opening olive oil. You'll get around 8-10 liters in all. (wow! Right?)
Your job will be to provide feedback, and lots of it. There are some ideas we already have regarding packaging (can you say “bag-in-box”?), shipping frequency (4 times per year), and sourcing (I’ve got contacts in Puglia, Molise, Croatia, Crete, Alentejo, Sardinia, and Andalusia). I’ll be going to see them all this year.
Overall my goal with you is to gauge your demands and needs so I can then fully form this from what might look like a side hustle today into something more fully-functioning in 2026. I’ll be asking for your thoughts on how you’re using the oils we send, how quickly you’re going through them, what you like and don’t, and most importantly, what would keep you hooked!
So, What's in it for YOU? You'll be there first, and everyone knows, it's great to be first.
What's the best reason to do it?
What's the best reason to do it?
My contention is that the so-called “best” olive oils have been fetishized. Too much oil is dolled up to sell in fancy tiny bottles, packaged in artsy boxes, and with the myth that it should only be used a drop or a drizzle at a time. We’ve all done it I’m guessing– parsing out a 250ml bottle (or smaller!) over the course of six months, and only getting it out for a special meal, or to “elevate” a particular dish that you’ve cooked.
Drip, drip, drip.
Yet this isn’t how I see oil being used in the daily lives of the people and in the places where it’s grown and produced. It turns out that people USE their farmstead oil in ways that might make your eyes bulge–a large pool on the bottom of a plate before arranging a steak onto it; adding it to the boiling water when cooking potatoes; frying your breakfast eggs with it; or even using it to make an everyday salad vinaigrette or pie crust. And guess what? In all those cases…
IT MAKES THE FOOD TASTE BETTER!
Where's your street cred with all this?
Where's your street cred with all this?
Okay, look…I’m an idealist. And an evangelist. Once I get onto something and believe in it, I want to spread the word and see who else I can get to come along for the ride. I’m not a nutritionist or doctor, so I’ll leave all the dietary advice about the health benefits of olive oil to someone else more professional. But, I am now officially and happily, an olive oil enthusiast.
About a year ago I began a deep dive. I enrolled in an olive oil certification program. I routinely began bothering a friend for information that was already in the business. I bought samples of anything I could find, and have tasted many hundreds of oils in a very short time. And here is what I concluded:
- You’re not getting very good stuff when you buy at your grocery or big box store of choice.
- In fact, you might not be getting extra virgin olive oil at all, even though it says that on the package.
- You’re not getting fresh, high-quality oil, with all its good stuff preserved during storage and transit.
- But most certainly, and maybe most importantly, you’re not getting oil made by a dedicated craftsperson.
I will personally make sure to provide you with the stuff that avoids all the above. And will stake my "cred" on it!
