In Ann Arbor, folks line up to attend our oil tasting evenings. Here's a chance to get someone in on the action anywhere in the country.

Chosen as "Best Overall" food club.
Charles Passy, Wall Street Journal, December 2007

What's included?
With each monthly shipment we'll send a loaf of our Paesano Bread — great for ripping and dipping — a half liter bottle of great olive oil, and plenty of our research on how it's made and how to use it. The first shipment includes one of our great handmade terraced olive oil dipping plates, a $30 value. Subsequent shipments follow a month after the last.

Two Installments
Ceramic Olive oil dipping dish, paesano bread and
Month 1 - Marina Colonna's oil from the Molise in Central Italy
Month 2 - Elvio Olave's Frantoio oil from Chile

Four Installments
Everything above, paesano bread, plus
Month 3 - La Spineta oil from Puglia in southern Italy
Month 4 - Pasolivo oil from the Guth & Yaguda Families in northern California

Six Installments
All of the above, paesano bread, plus
Month 5 - Roi from Boeri family in Liguria
Month 6 - Yellingbo oil from the Meltzer family in Australia