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.
Because usually I’m using grandma’s recipes, and she always baked using Mazola or shortening. Just never felt tempted to mess with it.
Besides, olive oil seems to have a taste that I don’t think would mesh well. Maybe with stuff like zucchini bread, but never tried it.
My wife and I eat a lot of it, more so myself.
About 1 liter per month...fresh.
Always organic. Usually California.
Worth every penny at current prices. It’s very good food.
This!
We have Job Lot up here in NE, plenty of foreign (Greek, Italian, Turkish) olive oils for sale cheap.And in large bottles. Seek, and ye shall find
OIL OIL
A Fossil fuel - Ban it.
First question that needs to be asked is: who owns or has control over the companies that make/distribute the olive oil companies?
“What is the solution?”
Settle for just plain ‘virgin’, or maybe even ‘almost virgin’. I always thought this fascination with ‘extra virgin’, though admirable, was maybe just a bit unrealistic.
Growing up Italian, we always had olive oil around. The wife and I love the stuff. First cold pressed is the best. Yup, I’ve noticed the price increases too, but we’ll keep on buying it.
We have been buying avocado oil occasionally, it’s got a higher smoking point when frying stuff, and tastes good.
Lard. It’s healthier than butter. Washes off cookware in hot water better than any other oil.
Bacon fat.
BOGO at Publix once every 13 weeks or so or bought from Costco...
I have someone raising a Mangalista for me. We’ll have plenty of the best lard.
Overtaxed, over regulated Euro food.
My grocer has 92 separate olive oil skus from all over God’s green earth. That is not an exaggeration and obv not a shortage.
I didn’t know she was still hookin’.
"Of any crop grown in the United States, conventional cotton is the third greatest user of pesticides - and pesticide use on cotton is growing (Between 2011 and 2019, the number of conventional cotton acres in the U.S. that were treated with pesticides increased by roughly 38%).
"Most cotton varieties are genetically modified also.
So there's that.
I am 69, eat what I want, smoke cigarettes and have no health problems.
I realize that YMMV and that of others too.
That said, lard does not clog arteries.
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