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Rare Olive Oil Club

Rare Olive Oil Club

"Best Overall" food club—Wall Street Journal

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

What's included?
With each monthly shipment we'll send a bottle of delicious olive oil (usually a half-liter) and plenty of our research on how it's made and how to use it. The first shipment includes one of our beautiful handmade terraced olive oil dipping plates, a $30 value. Subsequent shipments follow a month after the last.

Wanna let the recipient know what they're in for now? Download this card and give it to them in person!

Zingerman's Monthly Rare Olive Oil Club

G-OCC-2 2 Months
  • Month 1:
    Zingerman's Peranzana from Marina Colonna in Italy
  • Month 2:
    OLV Oil from the Flores family in Spain
  • $100
    Free shipping

    Zingerman's Monthly Rare Olive Oil Club

    G-OCC-4 4 Months
  • Month 1:
    Zingerman's Peranzana from Marina Colonna in Italy
  • Month 2:
    OLV Oil from the Flores family in Spain
  • Month 3:
    La Spineta from the Pellegrino family in Southern Italy
  • Month 4:
    Acushla from the Moreira family in Portugal
  • $195
    Free shipping

    Zingerman's Monthly Rare Olive Oil Club

    G-OCC-6 6 Months
  • Month 1:
    Zingerman's Peranzana from Marina Colonna in Italy
  • Month 2:
    OLV Oil from the Flores family in Spain
  • Month 3:
    La Spineta from the Pellegrino family in Southern Italy
  • Month 4:
    Acushla from the Moreira family in Portugal
  • Month 5:
    Roi from the Boeri family in Liguria in Northern Italy
  • Month 6:
    Onsa's Oil from the Mahjoub family in Tunisia
  • $275
    Free shipping

    More to learn

    Illustration of an olive oil bottle

    How to store olive oil

    As a very flexible rule, extra virgin olive oil can be stored for about a year. Keep it in a relatively cool, dark place. Heat and light are enemies, so stay away from window sills and stove sides. There’s no need to refrigerate, in fact, we recommend you avoid it.

    Read more

    Illustration of a person with a basket of freshly picked olives balanced on their shoulder.

    How do you know your olive oil is the real deal?

    Every couple years it seems a big news story breaks about the dangers of adulterated extra virgin olive oil. The oils in these stories invariably from producers who are blending olives from many sources. They’re mixing less expensive oils in, ones that are possibly not from the region they say they are, possibly not extra […]

    Read more

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