Posted on 03/03/2024 1:51:57 PM PST by nickcarraway
Recent data has underscored the growing concern among Spanish consumers regarding the soaring prices of olive oil, a commodity often referred to as ‘liquid gold.’
In January of this year, according to Eurostat, Spain witnessed a staggering 63 per cent increase in olive oil prices compared to the same period last year, marking the third-largest year-on-year rise across the European Union.
The stark reality of olive oil pricing
A similar report by Facua-Consumidores en Accion revealed a 69 per cent hike in the price of extra virgin olive oil over the past year, making it the most expensive food item in this timeframe, despite a reduction in VAT.
Spain set for unusual Easter warmth These figures reveal the severity of the situation, which may be further exacerbated by a warning from an olive oil expert.
Prediction for olive oil’s future
Commentators have sounded the alarm on the ongoing crisis and now predict a possible shortage of extra virgin olive oil on supermarket shelves.
The grim forecast is attributed to severe drought conditions and a diminished olive harvest. Farmer and agricultural consultant, Daniel Trenado highlighted the current production shortfall: ‘At this moment we are not being able to supply the markets as we should.’
He suggests a clearer picture will emerge in May, indicating a challenging period ahead for olive oil availability and pricing.
When will olive oil prices decrease?
The future pricing of olive oil remains uncertain, with economist Gonzalo Bernardos cautioning that a price drop may not occur until the harvest outcomes of 2025 are assessed. This timeframe suggests consumers may have to brace for high olive oil prices for some time.
Olive oil alternatives
In light of these challenges, the Organization of Consumers and Users (OCU) has proposed several alternatives. For raw consumption, walnut or pumpkin seed oils offer aromatic options.
For milder requirements, such as in mayonnaise, blending delicate olive oil with neutral oils like sunflower, soy, or rapeseed is recommended.
For cooking methods involving high temperatures, such as frying or sautéing, the OCU suggests choosing fats like refined olive oil, high oleic sunflower oil, or olive pomace oil that maintain stability under heat.
High oleic sunflower oil also serves as a suitable option for baking, providing a neutral flavour that withstands temperature changes.
Additionally, butter and cream are mentioned as animal-based alternatives, though it’s noted that butter’s high saturated fat content may not be ideal for all uses.
Regardless of the alternative chosen, the OCU emphasizes the importance of moderate fat consumption and the correct frying technique to ensure food health and safety.
As the olive oil market faces unprecedented challenges, consumers and industry stakeholders alike are urged to navigate this crisis with informed choices and potential alternatives.
Avocado oil is even healthier than olive oil ...
AND Avocado oil mayonnaise is tastier and YUGELY healthier than very unhealthy soy bean oil mayo, of which about nearly 100% of all other mayos are made ...
and at Costco as well ...
It’s like Swedes and disco music — just one of those mysteries.
Lard, bacon grease, coconut oil and tallow
Avocados in Germany are probably from Israel.
We should have nuked Sweden the first time they played ABBA.
I know, Avocados are native to Mexico. I remember in the 80’s on the East Coast, most people barely knew what avocados were, and thought thewy were weird. And most them you could only buy those watery Florida avocados.
Single country has a better flavor than blended. Just a few minutes in the oils section of your grocery store can teach you a lot. Seriously they are different enough to have an oil tasting party.
Roux is made from just flour and oil or grease, and I experimented a lot to produce blond, brown, and chocolate. It also brings out different flavors in the roux and recipe. I then froze cubes of roux so I can quickly add them to recipes, to enhance sauces, thicken stews and Cajun cooking.
As a severe diabetic, use of oils is givern a hard look as tjhey can produce trans fats. But there are some oils, to include some in my list, I can reasonably use. Just not very often.
There are a couple of oils I have never seen or tried on the recommended list for sugar watchers like rice bran oil and mustard oil. Anyone got anything on these as they may be better than what I have come across in my lack of use of oils. And if they are good, I will have to look for them.
wy69
Ditto. It’s good for you...suck it up.
Then you would go into the hot pool. Then the cold pool. Then you would get out and have another rub down with some more oil. Scented this time.
Sounds quite nice. Until you remember that by not using soap you are not removing any bacteria.
And that was why so many people got sick and died.
But your corpse did have lovely soft skin.
Peanut oil is used on submarines because it doesn’t smoke until it gets over 450 F.
Biden uses baby oil.
And you know exactly what is in it.
That’s where I get mine...even same brand..one kind for salds...one kind for cooking...
that’s what i get
There is no alternative.
—Popeye
What do you use it for?
Should work, that’s what olive oil smells like to me.
I gave up on olive oil, just tastes weird to me. Peanut oil for frying meat, ghee for skillet cooking, butter, coconut oil, sunflower or plain old vegetable oil for baking.
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