Pete Clemenza: These things gotta happen every five years or so, ten years. Helps to get rid of the bad blood.
Posted on 01/01/2024 5:30:29 PM PST by nickcarraway
OLIVE oil prices are suddenly soaring, as extreme weather conditions in Europe have caused widespread drought.
These higher prices are apparent worldwide, but seem to be affecting Europe the most, especially since for many of us here, olive oil is not just a simple ingredient, but rather an irreplaceable cultural staple in cuisine.
Supermarkets in most European countries are currently selling olive oil at record prices, with prices of Spanish olive oil having risen by 115 per cent between September 2022 and September 2023. This is causing chaos for not only the lone consumer, but also for restaurants too. The question on everyone’s lips, why have olive oil prices suddenly risen so sharply?
Difficult weather conditions during the past decade, such as severe droughts and then floods, have caused the Mediterranean’s olive groves to become unstable and slowly dry up. Following this, and adding to the problem, 2023 saw Spain experience their hottest summer on record.
In Almeria, Spain, seventh-generation farmer Rafael Alonso Barrau, owner of Oro Del Desierto has confirmed the disaster that producers are currently facing. He stated that, “last year we had 15 per cent less than average compared to the last 20 years. We might consider this normal as olive trees produce not the same every year with alternate yearly yields the norm, but this year we had less than 45 per cent yield and this matters a lot.” Adding that “the concern is that our summers are becoming longer and hotter and we believe this affects the viability of the production.”
So, what is the solution? Many chefs have advised that rather than attempt to replace this unique taste, it is preferred to simply use a little less. Tips for this include reducing the temperature when cooking with olive oil, and mixing it with other fats from different meats. Another answer is to focus on purchasing higher-grade cold-pressed oils, as they have a much stronger and more pronounced flavour, making a little go a long way and still adding that unmistakable Mediterranean taste.
Sliced mushrooms + pepper.
we switched to avocado oil long ago as being an even healthier oil than olive oil ... also, 100% avocado oil mayonnaise has an amazing nutty flavor ...
Popeye?
Also, skip oxalate-laden celery.
Since I’m a prepper,
I have a stash of Extra virgin coconut oil which will last indefinitely in storage.
I like both olive and coconut oils.
Both are good for you but coconut oil is way more versatile,
plus I think it is cheaper.
You just have to like the coconut flavor, which I do.
I love mushrooms. Okay, I love food.
So, I’m not crazy:
Went to replenish my stock of EVOO I purchase in a 1-liter bottle and literally gasped that it had skyrocketed 50% in price since the beginning of November. Worse, it was cheaper per ounce buying it locally than online.
bfl
And to be clear, the variety I consume is CA grown/organic, so this issue with Spain is not a factor unless market conditions dictate.
Use cotton seed oil. You wouldn’t know the difference.
Some folks are adding olive oil to their coffee.
Ukraine war took sunflower oil off the market. Palm oil is also in short supply.
All this is pressuring olive oil supplies.
Spanish and Italian olive oil producers (a disturbing number of whom cut their olive oil with much cheaper sunflower oil) don’t want to admit how much the war in Ukraine is affecting their products, and they don’t want to figure out how to modify their farming efforts to increase yields, so they’re going to blame global warming.
I use olive oil for just about everything that needs oil (except for baking, of course).
First thing I do when I’m cooking is throw some olive oil & garlic to warm up in a pan then rummage through the fridge to figure out what I’m going to make.
Pete Clemenza: These things gotta happen every five years or so, ten years. Helps to get rid of the bad blood.
I always thought Genco Abbandando should have focused on the exporting, and not on the importing so much.
I was quoting Emeril Lagasse. TV cook.
Why not baking?
This should raise my blood pressure. If there’s no olive oil...you use another oil. Plenty of people have switched to olive oil because of the recent cooking shows. Julia Child adored olive oil but it was always more expensive.
For cooking I use grapeseed or coconut oil (or ghee)...Olive oil shd really only be used for low temp ir no cooking. Altho I have read good quality EVOO (Calif) may be ok.
The market always address every problem.
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