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.
It’s the only olive oil I buy too but the 100% is almost twice the price as the blend. I’d read that almost 60% of the foreign olive oil is not 100% but diluted with other oils.
Our family uses CORTO evo from Ca. Great products.
Where’s Don Corleone when you need him?
Seems to me that possibly someone is trying to use the “climate change” scam to raise prices. The buyers of olive oil didn’t cause the problem but are expected to pay so those who sell it can maintain their profits. I was a skilled technician for a car dealership back in the days before I retired & had to work on a commission. We had periods of time when we didn’t have enough work to make a decent paycheck, but certainly were’t allowed to raise our share of the labor to maintain a decent rate of pay. However, the dealership could raise prices to maintain their profits. And, trust me, they did just that.
I even started using olive oil for our weekly loaf of white bread, instead of butter, because butter got so high and now we like it better this way... but the olive oil costs more than butter now, I just looked yesterday at Sam’s club and their store brand 3 liter bottle is $27... I am pretty sure the one I am using was in the $12 range mid last year.
Here's some info pro & con: WebMD - Foods High in Oxalates
Gotta check with the boss who has a spinach-based lunch almost daily and celery always in the fridge in water like a plant ready to be harvested (no dirt ;-)
Yeah, buy it from Genco.
It’s been all downhill since Genco went out of business.
“rather an irreplaceable cultural staple in cuisine”
I beg to differ. There
are many alternatives
rather than cooking
with olive oil.
Just closer.
With modern shipping, a few days is not going to matter.
One key, I have found is to buy estate bottled oils, such as Partana [to mention one widely available]. Too many oils contain olives from all over. No telling how long they were sitting in boats waiting to get to Italy so the product could say “Packed in Italy”. It takes some label reading but its usually on the bottle somewhere.
Even that is not a guarantee but its better than nothing.
That said, their comment that global warming is making things hotter is suspect: There was a Roman warm period and we may still be emerging from the Little Ice Age. IOW, its been hotter before.
Hopefully, this is a temporary one harvest thing...I NEED my EVOO!
“California olive oil. Fresher than imported oil.
Need to be careful when buying COO (California Ranch Brand) They now are selling a “Global blend” South America counties and I believe Portugal. The wife never noticed that until I pointed it out to her.
Yep - we buy it by the half gallon - every 2-3 years.....
Well, there are the vegetable oils....
But olives are fruits. It’s oil commands a premium.
Then there are the nut oils, like peanut oil.
At the bottom imo is the generic “vegetable oil”.
No, the real bottom is gutter oil. Which I think only seedy restaurants use. That cheap buffet comes at a cost.
How do you make your own lard? Just from bacon? I would love to render my own lard but can’t seem to find what I need to do that in the stores (other than bacon).
When I make schnitzel, I use center cut pork chops and trim off the fat. I put the fat in a cast iron pan under a low heat. The fat will liquify and leave behind crackling. I let it cool a little bit and pour the liquid into a bowl, cover it then in the fridge. I eat the crackling, make the schnitzel and freeze the leftover meat trimmings for later in soup. There is zero waste.
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The rising cost of olive oil. What is the solution?
Buy the mob version of olive oil.
It contains no olive oil....
You CANNOT substitute quality Olive oil in Gambas al ajillo.
My “bring something to the party” dish.
My first girlfriend in high school was just “slightly” virgin.
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