We knew that olive trees were very old trees, what we did not imagine was that they reached 4,000 years of age.

The olive tree is undoubtedly one of the most iconic trees in the Mediterranean basin. Olive groves have populated the fields of southern Europe and the Levant since time immemorial, but such is the longevity of this species that the history of some of these trees also dates back to, at least, antiquity. An example of this is the Vouves olive treelocated on the Greek island of Crete. Conservative estimates put it on this tree about 2,000 years. This would imply that in his life he could be a silent witness to events such as the division of the Roman Empire, the fall of Byzantium and the Ottoman Empire and, of course, the birth of contemporary Greece. The most extensive estimates estimate that this tree could reach 4,000 years old. This would not only make it a contemporary of figures such as Pythagoras, Aristotle or Alexander the Great but would also imply that this plant was born in Minoan Crete and was Witness the collapse of the Late Bronze Ageone of the most intriguing events that occurred at the dawn of history as we understand it. But perhaps the most surprising detail of all this is that the Vouves olive tree continues to bear fruit. This has led many to ask, how is this possible? What makes this specimen and its species in general so long-lived? The olive tree (Olea europaea) has a life expectancy that, although it does not reach millennia, does exceed several centuries. It is estimated that the life expectancy of trees of this species around five centuriesalthough there is some debate about it. In this sense, a study published in 2021 in the magazine Dendrochronologyestimated that the majority of “monumental olive trees” had maximum ages ranging between 300 and 500 years. Estimating the age of an olive tree is difficult. We noted at the beginning that estimates of the age of this ancient tree ranged between 2,000 and 4,000 years, a very wide range precisely because of the difficulty involved in calculating the age of these trees. Dendrochronology is based on using the growth rings of tree trunks to estimate their age: how many rings, how many years. Counting rings in a felled specimen is simple, but doing it in a living tree and doing it in an olive tree is another story. The trunks of the olive trees grow irregularly, which implies an apparently chaotic pattern in the rings inside, making counting especially difficult, as I pointed out. a study published in 2013 in the magazine PLOS One. Its curious growth could be related to its longevity. According to Scott Travers, a biologist at Rutgers University, in an article for Forbesone of the “secrets” behind longevity of these trees is in vegetative or clonal reproduction. That is, in the fact that this tree is made up of various cuttings that start from the same root. This, adds Travers, allows this type of plants to survive extreme conditions, including fires, cuts and similar incidents. Another survival trick Travers continues explainingis in the biochemistry of the tree, which offers mechanisms that allow it to repair damaged tissues, as well as defend itself against pathogenic organisms. The same oil that we humans use is used by the tree that gives it to us through its fruits. The elderly around us Spain also has ancient olive trees, although if we want to find a tree that competes in age with the Vouves olive tree, we have to go to Portugal. It would be an olive tree located in Abrantesin the center of Portugal. According to a study carried out by the University of Trás-os-Montes and Alto Douro (UTAD), Mouchao would be the tree that would hold this record with an age that would be around 3,350 years old. Spain also has ancient olive trees and among them all stands out. Arion’s Fargea tree that we can find in the province of Tarragona. The estimated age of this olive tree It is more than 1,700 years old. This implies that this ancient tree would have been planted in the time of Emperor Constantine I. Olive trees are not the only ancient tree species in our environment. Cedars, sequoias and even Canarian dragon trees can also reach ages that would make the biblical Methuselah pale. Olive trees are trees with a long life expectancy but they do not usually fill the lists of the longest living trees on the planet. The two longest-lived non-cloned trees known are two pines called Prometheus and Methuselahwhose ages are estimated to be over 4,000 years old. Both belong (or belonged in the case of Prometheus) to the species Pinus longaevathe “long-lived pine” so this fact is not entirely surprising. When Prometheus was cut, the botanists who analyzed it counted more than 4,800 rings, so they estimated its age to be about 4,900 years. Estimates indicate that Methuselah has also surpassed by decades the 4,800 year old mark. If we include clonal organisms we can find older trees. For example, the Pando forestconsidered the largest living organism on the planet, composed of thousands of cuttings from the same clonal tree, could have about 80,000 years old according to some estimates. In Xataka | A retiree planted a tree in 2003 in one of the most dangerous areas of Sao Paulo. Today it is an amazing “jungle” of the city In Xataka | We have found the oldest tree in the EU and it has been installed for 1,500 years in a very special place: Teide Image | Eric Nagle, CC BY-SA 4.0 This article was originally published in Xataka in April 2025.

His name is John, he studied at Wharton and manages olive trees from New York

100 billion euros in farmland. That is what, according to an exhaustive report by Greenpeace and Datadistamanages venture capital in the Iberian Peninsula through some 900 investment funds. It is not a Spanish rarity: it is an international boom. In 2015, there were only 45 funds specialized in ‘agribusiness’ in the world; today there are more than a thousand. Back in Spain, since 2019 the purchase and sale of properties has grown by 20%. In 2023 alone, some 148,000 properties were sold. Nine out of ten; at least in Andalusia, They were bought without a mortgage. But this is not what is worrying. After all, we have spent years talking about the financialization of the field. What we didn’t know was the profound impact that this was going to have. How the Spanish farmer is changing. According to the report, there are three types of buyers: specialized investment funds, large industrial corporations and family fortunes. That is, the ownership of land is separating very quickly of it: what were previously businessmen or traditional owners with a certain connection to the territory, are now simply investors. And that has generated a new type of company: specialized intermediaries. Those that allow investors without any experience operate farms as if they were “franchises”. Companies like Balam or Todolivo offer comprehensive management of plantations (from genetic improvement and planting to harvesting). The problem, according to experts who are studying these transformations, is that changes in ownership and changes in management are leading to a change in productive structure of rural Spain. To put it bluntly: this approach does not generate meaningful local employment. Andalusia, to go with the most visual example, has lost 178,957 agricultural jobs between 2017 and 2014. Billions are entering the Spanish countryside, but that money does not reach the base. Why is it important? Because the rural world is being transformed at a forced pace: the generational change crisisthe lurches in the water regime and the problems with the CAP are the icing on the cake: sources of uncertainty that make it impossible to know where we are going. And that has direct consequences in our daily lives. For example, in the case of oil, we are not only going to see how EVOO price volatility increases even in good harvests. As if that were not enough, we are going to move towards varietal standardization (to focus on super-intensive varieties), a loss of rural population and an even deeper disarticulation (industrial, social and cultural) of emptied Spain. Image | Vasilis Caravitis In Xataka | In California, the funds discovered that there is no investment more profitable than farmland. Now it’s Spain’s turn

How a Patagonian olive grove sneaks into the mecca of EVOO

The Vaca Muerta mountain range is in a lost and inaccessible area of ​​the province of Neuquén: a rock formation of 35,000 square kilometers in the heart of Argentine Patagonia that, for years, has lived for and for oil. AND no wonder: The Vaca Muerta field is the second largest unconventional natural gas reserve in the world and the fourth largest unconventional oil reserve. In many ways, Argentina’s energy future passes through those rocks in the heart of the country. The thing is that not everyone agrees. And this disagreement has made its way into one of the most competitive markets in the world: that of Spanish olive oil. Sell ​​chocolate to the Swiss. Today, SeNeu produces extra virgin olive oil in the heart of Vaca Muerta. It is a super-intensive trellis system (and arbequina and arbosana varieties) that is giving very good results. And that can be seen in what they are doing with EVOO. Because, at first, they tried to market it with their own brand, but the truth is that the image of a premium oil from one of the country’s oil heartlands was not what the market was looking for. So, considering the quality of the product, they pivoted. And now They export 40% of their production to Spain. Which, just before the trade agreement with Mercosur comes into force, is several hundred tons. But it will become much more. Argentina is already the fifth country that matters most to Spain and has something that its direct competitors (Tunisia or Portugal) do not have: they go against the season. That is, being in the southern hemisphere, its harvest arrives just at the time when Mediterranean reserves are already consolidated. And that is a very important asset in a context in which the climate is unpredictable: there are historic droughts, as well as enormous rainfall. Spain buys more oil than it seems…and his purpose is basically industrial: that is, adjust the profile, ensure supply, strengthen the link, provide regularity, etc. It is a perfect support to help the battered olive industry stay alive when things go wrong. It is true that Argentina is a small producer (it only generates around 1% of world production), but it is a net exporter and, for a province like Neuquén, the window of opportunity is huge. Spain is the great door to Europe. As is the case with many other products, regardless of Spain’s producing role (which changes, depending on the product we are talking about); The country is a marketing power at the European level and that makes its role within the international agri-food mechanism enormous. Vaca Muerta oil is not only growing in the most intelligent way, it is making it clear that the future of the sector is more complicated than it seems. Image | Kevin Martin Jose | Hector Ramon Perez In Xataka | That Andalusia is an olive oil superpower is great for Spain, but a problem for its other regions

It is raining so much in the province of Jaén that the olive oil harvest has had a problem: there is too much water

The “liquid gold” market expected a great recovery after years of drought, but the data you have given the Food Information and Control Agency At the end of December 2025, they have had a significant impact. Especially in the epicenter of oil production in our countrysuch as Jaén, where it has been registered a 45% drop in its accumulated production. Although it is something that hides an important economic paradox: it is selling more than ever. The figures. As detailed by the Ministry of Agriculture itselfthe reality of the current campaign is radically different from the previous one. While in 2024 Jaén accumulated almost 300,000 tons at the end of the year, this 2025 it has remained at half speed with 164,841 tons, which represents a variation of 45.3%. Something that has also been noticed at the national level. What has happened? Although everyone might think that we are talking about the drought that has caused there to be fewer olives, the reality is that excess rain has been the problem. The intense rainfall of November and December 2025, although beneficial for the tree in the long termhave been an obstacle to the harvest. Logically, with the mud it is difficult to enter with the machines to be able to pick the olives or work by hand. This has caused the harvest to be delayed and has affected the yield of the fruit. Other factors. Beyond the excess of rain at the end of this year, we must also highlight the high temperatures that were recorded in the month of June 2025, which damaged the weight of the fruit after spring fruit set that promised a lot, but fell short. Besides, according to COAG Jaénthe delay in taking the olive to the olive mill due to the weather has caused part of the fruit to suffer damage, reducing the final yield. Less oil, but more sales. Even though the silos fill more slowly, the market is extremely active. UPA Andalusia has highlighted that, despite the decrease in production, sales have increased by 10% in the last quarter, with a month of November where oil output reached 129,727 tons. This means that the consumer continues to demand olive oil despite the instability of recent years. Exports are also doing well, with a substantial increase of 44% in Andalusia, which puts pressure on current stocks, which are 13% lower than last year. The price. Without a doubt it is the most important point for the consumer, especially when in the past we have already seen really high prices for olive oil due to a bad harvest. Logic dictates that if supply falls and demand increases, prices should increase, but experts call for considerable caution. Right now, the price of Extra Virgin oil at origin moves between 4.20 and 4.29 euros per liter, and what is expected is that it will remain at a stable price during the year 2026, without major drops to maintain the stability of the sector that needs to cover costs. Images | Kostas Morfiris Nazar Hrabovyi In Xataka | Half of Spain has gone crazy with the question of whether olives make you fat or not. But your biggest problem is not calories.

The price of olive oil has begun to skyrocket at Christmas

The price of olive oil sang “the wolf is coming” a few months ago. At the end of August, and after a few months of free fallwith prices very far of the peaks from a couple of years agothe “liquid gold” seemed to was picking up again. This has been the case, and a worse than expected harvest has negative consequences on the price of extra virgin oil. The good news is that it is not as alarming as it was a few years ago. In short. 2024 and 2025 have not been years of good harvests for some products. In South America it has spent with coffee (and we carry the consequences throughout the year). It has happened with the grapes (and we will notice it in the wine), and it seems that it has not been favorable for the olive either. As they point out from The Confidentialthe latest data from Department of agriculture (some great graphs for database lovers) indicate an average price at origin of 4.56 euros per liter of extra virgin. The data offered in Oleista (which shows both extra virgin and virgin through various market sources) are in the same line: 4.11 euros, which translates into 53% more in the last 10 days compared to the previous period. And you may think “it’s not that much”, but the problem is that a white label bottle (final product, not origin) is around 4.65 euros per liter. Margins. Those nine cents difference are few, but it means that the chains have fewer margins, which is why they raise the price of that final product. Some chains are already doing it. There are several ways to see the price history of some supermarkets to follow its evolution. An example is SuperSupersbut FACUA also offers a somewhat clearer service: less historical, but more short-term information that can help us see recent evolution. According to their information, a liter of Hacendado extra virgin olive oil cost 4.65 euros 30 days ago. Today it is for 4.95 euros after an increase of 6.45%. But you don’t have to go back a month: according to the ‘snitch’, a week ago the price was 6.45% lower. When will we notice it?. The answer is obvious: now. And, of course, the question that arises is why a few months ago it took us a while to see that oil prices in the supermarket were still high when originally they had fallen sharply… and now that the situation is the other way around, they are readjusting so quickly. Times depend on several factors, but above all on stock and supply contracts. In general, adjustment is usually seen after a few monthsbut when that applies to increases, the change is much more immediate. In the end, it is a tremendously volatile market and, although In March the rains invited optimism in the price of olive oil, if these last years have taught us anything it is that two weeks of heat are enough above normal so that an entire olive campaign goes to waste. Far from the peak. It is similar to egg pricewhich has had a negative streak, but when the stabilization was there, the outbreak of avian flu appeared, which has skyrocketed the price of eggs and has had other disastrous consequences: touch the price of nougat. It’s like a pyramid of cards. However, and despite those close to five euros per liter of white label extra virgin oil, the way to console ourselves is that we are far – very far – from what we experienced just two years agowhen going to the ‘supermarket’ was a pain because you knew you were going to pay about 10 euros per liter of oil. Preumification. But in the background there is another important issue – that house of cards that I was commenting on. A few prices is a sum and continues in a supermarket basket that is increasingly more expensive when salaries do not rise at the same rate. It is one more element that supports household income, especially in countries like Spain where olive oil is a basic product. And, although this is a much more personal note, it will be a sad day when olive oil in Spain is a premium product like in other countriesand we have to use other vegetable oils or even butter to cook. A cultural and even identity loss. Images | David Clode, Antonio Molin In Xataka | Mercadona has bought the company that has been supplying pallets and boxes for decades. And there is a very simple reason

Olive oil is following in the footsteps of wine. And that happens through the pre-umification of the oil mills

There are few pleasures in this life that surpass that of dipping a good bread with plenty of crumbs in a bowl with quality olive oil. It depends on the time and the point of the roller coaster that is the olive oil priceit is something that we can do more or less frequently, and to weather the situation there are oil mills that are reimagining themselves. From simple industrial warehouses and cooperatives closed to the public, they are being transformed into living museums about oil, in the purest style of the wine cellars. It is the pre-umification of the industrial warehouse. roller coaster. Talking about olive oil is talking about Spain. We are the great engine on a global scale, contributing more than 40% of world olive oil. After some disastrous harvests24/25 has recovered, with a production of 1.4 million tons, and a similar production is expected for 25/26. Despite the good feelings, It is still a complicated segment because weather conditions can easily transform the scenario. Prices at the beginning of 2024 skyrocketed because the previous harvest was hit by drought, and oil mills have begun to take measures to protect themselves against price fluctuations and, above all, to have a stable income flow throughout the year. From wine tourism to oil tourism. If you’ve ever wondered why everything is now a subscription, even when it doesn’t make sense, it’s because companies are looking for a constant flow of money. A single large payment is no longer worth it: they want more distributed, but consistent income. There is one grape harvest a year and the wineries reacted by converting themselves into wine museums. In these visits to wineries we see how the product is made, but it is also a cultural and gustatory journey, with tastings of the product itself and others that “match” well, such as cheese. The oil mills are doing exactly the same. Of these cold and industrial facilities, some are moving to design buildings that combine the production of the oil, its culture and the tasting. It is the search for oleotourism through the pre-umification of the oil mill, and it is something that has drawn on this much more consolidated wine tourism. From the industrial warehouse to the museum. The idea is to offer a complete sensory experience in which there is a story about the territory in which it is located, the production of the oil, the local culture and, obviously, the tasting. At the same time, thematic routes can be developed with cheese factories or wineries, but also with agreements with rural accommodations and restaurants. These new oil mills also behave like a museum, since historical pieces and machinery are exhibited, as well as a review of the manufacturing tradition of the place. And, of course, there are direct sales stores that not only offer the main product, but any that may be related, such as cheese, oil, local sweets or even ceramic pieces in which to store that oil. Spanish tourism websites now stand out oil mills as exponents of modern tourism. There are oil mills that are converted and others that are more ’boutique’ that were born with the visitor in mind. LA Almazara. Jaen is a land of olive trees and there are several oil mills of this style, such as ‘EVOOland‘in Baeza or the Olive Culture Museum at Hacienda la Laguna. Ciudad Real is another important oil focus –with the healthiest oil in the world in 2024-, with examples like ‘Infanta Elena Museum of Contemporary Art‘ and more “at the foot of the olive tree” experiences that teach cultivation techniques, production, landscape and, for about 20 euros per person, of course, a tasting. Interior of LA Almazara But if there is a point worldwide that right now screams the terms “pre-umified oil mill” louder, that is ‘LA Almazara LA Organic’ in Ronda. It is the same concept that we have reviewed so far: a cultural center dedicated to olive oil that combines restoration, accommodation in a farmhouse and tasting, all around what they have called “the first signature oil mill”. The prices of this pre-umification? Specifically, those at LA Almazara are in line with others, between 10-30 euros, but with options to spend… whatever you want, with an “EXCLUSIVE visit” that closes the oil mill for you and takes you there by helicopter. I go to one and dip some good bread… so happy. Images | The Almazara, Wine tourismSpain In Xataka | China is devouring all technology sectors: the surprising thing is that it is also making good wine

During centuries Galicia was a thriving land of olive groves with unique varieties in the world. What changed it is still a mystery

If you think of Galicia, in their landscapes, probably the first thing that comes to mind is your sinuous coastline, your beaches and cliffsserpentant channels such as the Sil River as it passes through the Ribeira Sacra, castrosleafy Atlantic forests, grasslands with cattle … The list is extensive (and diverse), but probably the olive groves are not included, a stamp that usually associates more to the peninsular south. It was not always the case. There are indications that Galicia had an interesting relationship with the cultivation of the olive trees that can go back to the times of Gallaecia. When that link declined and what were the causes of the sunset and that the olive tree does not prosper are issues that still generate debate among experts. Olivos in Galicia? Yes. And its relationship comes from afar, it is rich and has inspired researchers who have identified in Galician lands A wide catalog of unique native olive varieties in the world. The indications are suggestive, although I recognized years ago The historian Lourenzo Fernández during a days held in Pontevedra and focused precisely on the olive trees, shadows are still in that bond. “There is no specific historical, nor bibliographic research that will address the presence of Olivos in Galicia,” explained. Looking at the Roman Gallaecia. The link between Galicia and the olive tree can be traced at least Roman Gallaecia. In the middle of the last century, during an excavation in an area of ​​Vigo that is called precisely Oliveira, archaeologists discovered a Roman deposit which included bricks, bases, a mortar, mills, amphorae … and an oil press, among other vestiges. “It is thought that it could be a villa or factoring by the oleic press found, the only example appeared in Galicia. The possible relationship between the obtaining of oil and the olive tree in Vigo was also pointed out, in ancient times, with the activity that would give name to the place,” Explain The Quiñones de León Museum, where the remains rest, although those responsible recognize that the scarcity of remains of oil and amphorae lamps in the environment can be interpreted as a “lack of consumption.” Leaving its mark. Vigo’s is not the only proof of the interesting historical link between Olivo and Galicia. There are ethnographic studies that show that in the region there are dozens and tens of place names related to olive trees, olive groves, oil and similar references. Years ago at least 70 were counted. The CSIC has also identified about twenty varieties of native olive trees, unique in the world, and there is a record of specimens standing from the 18th century, the oldest in the community that are still alive, according to a analysis done years ago. A “very present” crop in Galicia. The presence of olive trees in Galicia put it in value since The industry itself to the organisms public. “The olive culture was very present in Galicia since the time of the Romans. The primitive settlers ate olives, although they did not know the methods of extraction of the oil. The Romans are those that introduce the knowledge of these methods that are transmitted by the territory. Galicia became one of the conquered territories of which the most oil went out to Rome in the second and second centuries.” They detail From Ribeira Sacra tourism. In the community it is not strange either find References of traditional oil mills in which the fruit was used. “In Galicia there were olive plantations, in some cases, of large dimensions, that if we follow some sources they would have been possible thanks to the introduction of this crop in our land by the Romans,” historian Felipe Aira explained in January An article of The voice of Galicia that he remembers how the Jews and Judeoconvers used the ‘liquid gold’ in their kitchens and at least part of the olive trees were preserved in the properties of the church, even after their decline in Galicia, for their value for the elaboration of the liturgical oils. And the great unknown arises. All The chronicles that tell the link between the Olivos and Galicia end up reaching the same question: what explains that their cultivation ends up losing weight? Why Galicia It ceased to be an olive grove? Or even simpler … Why didn’t they remain expanding until they occupy a relevant weight in the Galician fields? As Lourenzo remembered in 2018, shadows are still and a long way to explore “about the presence of Olivos in Galicia. His story is splashed with legends and inaccuracies, he said recently A chronicle Fiftymil, but is usually pointed to a complex sum of political, economic, demographic reasons and the reality of agricultural farms. Click on the image to go to Tweet. Of the Catholic Monarchs to Count Duke of Olivares. When the history of olive tree is explained in Galicia there are two names that are usually repeated: the first, the Catholic Monarchs; The second, Count Duke of Olivares. An extended theory ensures that the former, Fernando II of Aragon and Isabel I of Castilla, adopted a series of decisions about taxes and reorganization that punished the Galician plantations and favored that olive trees be started in the region. But … why? There are those who say that the purpose was to favor the repopulation and crops of the newly reconquered lands of the Peninsular South. Others argue that in their decision, more political factors would have weighed and that when the Galician olive trees sought to penalize the territory and their aristocracy. The “Doma and castration from Galicia, “said the intellectual of the twentieth century, Alfonso Daniel Rodríguez Castelao about the policies of the Catholic Monarchs. The context is key and was marked by the defeat of Juana la Beltraneja, and therefore of the nobility that supported her in her cause, and the Irmandiños rebellion that developed in Galicia. The shadow of olive groves. The theory is even more extended that if there … Read more

The price of extra virgin olive oil is rising again. The question is how far that climb will reach

They run times convulsive moved in the oil market of Spanish olive. For both consumers who go to the supermarket in search of bottles and for farmers who sell their crops. After the increases and Down Price lived by one and the other in recent years, the oil mills have just encountered a surprise: the price of the extra virgin in origin has just exceeded the psychological barrier of the four euros per kiloan important ‘red line’ for the producers that had been touching for several months. The big question is how far that climb will reach. What happened? That the price at the origin of extra virgin olive oil has exceeded the psychological barrier of four euros per kilo. We know it thanks to the data of the last week (August 18-24) Disclosed By Asaja-Jaén, which has had access to updated information of the Poolred system. To be more precise, the Aove marks € 4,001/kg, the Virgin 3.53 and in Lampanant 3.29. Their values ​​are in tune with those of the Price and Markets Observatory of the Junta de Andalucía, which also places the extra virgin at source above four euros. With regard to consumption prices, for now, CPI boards show that the cost of olive oil in general has fallen 3.1% in June And it remains sensibly below of the values ​​a year ago. Why is it important? For several reasons. The main is that the Aove had been located below that value for months, as reflected The Andalusian Observatory or the platform Infaolivewhich shows that the extra virgin remained below four euros since practically beginning of 2025. Since then its graph shows that it has been oscillating around € 3.5/kg. Other sources They assure that the Aove does not reach four euros since December 2024. Are there more reasons? Yes. The second reason why this milestone is so important is that it has a symbolic background for oil producers. In the sector there are who considers that the four euros per kilo mark the ‘barrier’ that maintains the profitability of the farms. Others They hold that the minimum that covers production expenses is higher and set at € 5/kg. In any case, the truth is that the sector had been under that ‘red line’ for months. In May, for example, the Coordinator of Agricultural and Livestock Organizations (COAG) warned That while consumers paid about six euros per liter, the producers received less than 3.5 for the extra virgin, far from the between 5.55 and € 6.14/kg that, according to their calculations, had to mark the price of Aove the 2024/25 campaign. “It is a situation that cannot be maintained over time.” Why does the price upload? For several reasons. The main is the drift of the harvest. Although initially the farmers had a great campaign, driven by spring rains, which even led the government to endow a ‘nuclear button’ that the case would allow you to remove oil from the market to guarantee your “stability”, everything indicates that the campaign will be less prolific of the expected. So much so that a month ago the farmers launched A message to reduce optimism and emphasize the expectations of the sector. What can we expect then? “The current situation in the main autonomous producing community, Andalusia, leads us to think that the euphoria that reigned among the great market operators about a historical harvest is collapsing,” They warned in July from the union of small farmers and ranchers (UPA). Its production estimates for Andalusia then pointed to between 950,000 and 1.15 million tons, a figure holds the meteorology drift of the coming months. “That is, at best we would be in a situation similar to the 2024/2025 campaign”, They needed. Behind that lower production there is a cluster of factorsincluding high temperatures during flowering, the influence of pests, the impact of the latest heat waves on the size of the fruit or the plantation’s own veracular. UPA’s global estimate is that the production fork of the next campaign will move between 1.2 and 1.4 million of tons, a figure that responds to the cutting of forecasts in Andalusia and Castilla-La Mancha. And how does the market leave? That is the other key that explains the drift of prices. Poolred data or the Andalusian Observatory show an increase in prices at source throughout recent weeks, but still sales have advanced at a good pace: a few weeks ago Asaja Córdoba celebrated that olive oil outlets reached last month the 147,000 t“the highest figures of the last ten years in a month of July at the national level.” The link, which reflects the stocks of merchandise that will remain between campaigns, is also promised short, with 270,000 tonsas required The economist. Another of the keys to the campaign is the behavior of the US market. The newspaper slides that between January and May the sales of Spanish olive oil in the US grew by 31.25%, although that rebound was not even to the value of sales. The big question is how tariffs will affect. July exports data (still free of fees) already show A fallalthough in the sector there are Optimistic voices They remember that there are faithful customers who already paid for Spanish oil when their price at source was much higher than the current one. Images | Wikipedia and Iloveaceite (Flickr) 1 and 2 In Xataka | More and more giants get into the Andalusian field and in the olive oil industry. The last: Pepsico

The United States has threatened reprisals to Spain if it does not put 5% of GDP in defense. Olive oil trembles

They do not run easy times for Spanish olive oil. Still Broken marketthe turbulence in prices and suspicion of the “speculation”now an unexpected threat is added: Donald Trump’s anger. Yesterday, after the disagreement between Washington and Madrid during the NATO Summit, the Republican said he will “pay” Spain for his refusal to dedicate 5% of GDP to military spending. He did not go into details, but it was enough to stir the ghost of the tariffs. Especially for a sector, that of olive oil, with a key weight in the US. “They pay double”. It is not the first time that Donald Trump shows Your anger For the reluctance of Spain to dedicate 5% of GDP to defense, but never before had it done so round. On Wednesday, after Sánchez insisted on his refusal to reach the same expense commitment as the rest of NATO allies, the Republican warned Spain that would have to pay yes or yes. “It is terrible what Spain is doing and we will make it pay,” Trump started After the NATO summit held in The Hague. “It is the only country that refuses to pay. We are going to make them pay twice, but otherwise (…). The Spanish economy is going very well, but it could be razed if something happens.” Have I heard tariffs? The US president did not stay there. He said he would look for a way to “compensate him” and launched a notice: “We are negotiating with Spain a commercial agreement and we will make them pay double.” The experts They recognize that it is difficult for the US in less than two weeks The deadline agreed by Washington and Brussels expires to avoid a tariff war, his words have raised blisters. “It takes us out of the market”. The restlessness is greater among the sectors with the greatest presence on the other side of the Atlantic and that, therefore, more harmed would be seen if Trump uses its tariffs to ‘punish’ Spain. In 2024 our country exported goods worth more than more than 21.200 million of dollars, with a prominent weight of certain sectors, such as machinery, pharmacist or agri -food. And in the latter there are those who already recognize their concern. “It seems tremendously serious. It gives us panic and of course (if fulfilled) it completely takes us out of the market,” Recognize to the Efe Rafael Sánchez de Puerta agency, president of the Agrifood Cooperatives Oil section. The sector knows what he’s talking about, he remembers, because years ago he has already suffered The tariffs activated by Washington in the middle of Boeing-Airbus commercial war. A figure: 1,031 million. The olive oil is not the only sector that has been put on guard. In the last hours the looks have also been directed to other industries with a strong presence in the US, such as The wine or pharmacist. However The data The government shows that the oil mills are one of the most vulnerable to Trump’s anger, at least within the agricultural sector. Last year they sold in the US more than 113,400 tons of olive oil by 1,013 million of euros, 58% more than the previous year. In fact, the American is one of the largest markets in the sector, after the Italian. If the White House decided to apply levies to olive oil, Spanish producers would see how they are complicated 15% of its exports. The what … and when. The tariff ghost also caught the oil industry at a complex time, after several years marked by squalid campaigns due to droughts and a not much simpler horizon. Although farmers are enjoying a good harvest, which will overcome the 1.4 million tonsthey face a price drop in origin that has dragged them to a committed situation. So much that the Ministry of Agriculture has already moved to remove oil from the market, If you judge it necessary. Images | Gage Skidmore (Flickr) and NEUFAL54 In Xataka | The Spaniards have been telling us that olive oil is the healthiest. Science has something to say

Is olive oil the healthiest of all?

We tend to see olive oil, and especially the extra virgin or Aove, such as the cusp of the pyramid in terms of food fats. And not only in regard to his culinary excellence, but also in regard to his health impact. The big question is whether this pillar of the Mediterranean diet is up to this second aspect. Fats are not a necessary evil of our gastronomy, they are one more macronutrient for our body, which requires a source of lipids as required carbohydrates, proteins and micronutrients. Cholesterol and triglycerides Examples of these compounds are whose presence in our body is necessary. In addition to providing us with energy, lipids fulfill functions such as saving and transporting this or making messengers inside the cells, among others. On the other hand, problems can also cause us in some contexts, such as when cholesterol accumulates in our arteries. Nutrition is a complex area: different types of lipids can help us in different contexts and each food product can contain different proportions of each of the compounds that usually form them. Besides, Measure the impact on health of the consumption of some foods requires long follow -ups of the health status of the people who consume them. The notion that olive oil is superior to other sources of fat in regards to its impact on health is widespread. We owe this, at least in part, to the fact that this fat is one of the bases of the Mediterranean diet, considered one of the healthiest in the world. However, this does not necessarily imply that it is a healthy option. Fortunately, we have tools to evaluate this, as developed a few years ago by the Institute of Fat (IG), Research Center assigned to the CSIC (Higher Council for Scientific Research). After studying various culinary sources of fat, both animals and vegetables, the IG team developed an index (With values ​​between 0 and 100, being 100 the maximum score and with the 50 as a limit of the “approved”). To create the index, they explained at the time, those responsible for the study attended to the “dietary recommendations and health allegations of the main international organizations.” The result? Of the four best evaluated fats, three were derived from the olive. Virgin olive oil was The best valuedthus taking the maximum score, 100. As explained by the team responsible for creating the index In an article In the magazine Nutrients“One of the factors that contribute to the positive score for AOV (virgin olive oil) was its high oleic acid content.” The ranking of the fats The next three positions resulted from a tie with a index of 86. The fats that achieved this note were common olive oil, olive pomace oil, and linen oil. Sunflower oil, another usual in our kitchens received an index of 82, which placed it in the immediately following position, together with the sesame oil. In general, vegetable fats received evaluations superior to those of animal origin. Among them, the Fish fats They were better valued, and the beef tall and the lard (45), and the butter (32) the worst note received. Of course, these were not the worst valued: margarine received a worse index (14) and the list was closed by coconut butter, with a zero. Other experts seem to coincide with this evaluation. An example is those of the Harvard Medicine School, which They point that olive oil is rich in monounsaturated fats and that many of its benefits could come from there. These fats, they explain, have only one double bond between carbon atoms, which implies that they have less hydrogen atoms than saturated fats. This structure is responsible for these oils to remain liquid at room temperature. Howard E. Lewine, Chief Editor of Medicine of Harvard Health Publishing, pointed in a piece that “olive oil is rich in monounsaturated fatty acidscontaining around 75% by volume. When we replace saturated fats, monounsaturated fats can reduce your ‘bad’ LDL cholesterol. The benefits of olive oil have been attributed to its antioxidant and anti -inflammatory properties. ” In Xataka | Image | Umbe Ber

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