olive

They will lower the price of olive oil

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We have been talking about the oil for three years. And it is not for less, in the blink of an eye, The ‘liquid gold’ prices shot And they could not only the sector in check, but the cuisine of the country. Luckily, everything began to come back to normal. Therefore, this of chaining weeks and weeks of rains over the “sea of ​​olive trees” has aroused the suspicions of many … how does all this water affect a tree accustomed to dry environments? For this campaign, water doesn’t matter too much. As He said in ideal Antonio Velasco, from Quaryat Dillar“The bulk of the olive is already harvested. We still do not give the campaign for closed but most oil has already occurred, so there will be many changes.” And for the next? That is the big question. In recent days, we have spoken that rains have arrived in a bad time for strawberry (which is in full collection and excessive humidity exposure can end up infecting her of mold) or the citrus (whose flower It seems relatively sensitive to moisture). What situation will the olive tree be left? Obviously, excessive water affects almost all plant species of our climate environment: in the case of the olive tree, a tree especially accustomed to dry areas, water reservoirs products due to a bad design (or management) of the farms can end them directly. Good news. Without reaching those extremes, the olive grove also has their own fungal diseases (such as rephya and anthracnosis) that proliferate with abundant rains. But, in general, rainfall is very beneficial for olive explained in the mail Teresa Pérez. It is true that what manager of the interprofessional of Spanish olive oil is true is true, above all, at the end of summer and autumn when the olives are fattening. But it is still true that also in the weeks prior to flowering, in spring, it is interesting that it rains with joy. Why is all this important? Because that has good consequences for the campaign next year. If we travel to April 2024, we could see how the Olive Oil Council of Agro-Food Cooperatives of Spain interpreted the rains of that March As the first indication of a trend change, a “magnificent” news. Actually, everything remains to be done (the key moments of all this are flowering and fattening), but rains such as these weeks are a key element to ensure an excellent campaign. It is, to put it in some way, a necessary, but not sufficient condition. What will happen next year? As we usually say, this is the ask that everyone does in the sector. Not surprisingly, we have learned in recent years that Two weeks of heat are enough Above normal so that an entire olive campaign disappears and the sector walks towards the abyss of shortage. However, 2025 has become an invitation to be optimistic. Anyway, we will notice in the prices of 2026. Image | emp & ISD In Xataka | That Andalusia is a superpower of olive oil is great for Spain, but a problem for its other regions

In their search to make the increasingly productive olive trees, these researchers have had an idea: to throw coal

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The jungle floor is between reddish or yellowish; He is sterile and ungrateful, blinding and distemper. It is plagued with mineral oxides or empty of calcareous materials. It is and has always been a bad ground. Therefore, when in the middle of the Amazon, the settlers met the ‘Terra Petra‘They couldn’t believe it. It was a black, tremendously fertile land, incredibly resistant to the decomposition of organic matter. For decades, nobody knew where he had been able to leave. A dark enigma for a bright future. Some said that the Andes volcanoes could have come, others suggested that they should be a product of sedimentation of the tertiary lakes. But, When analyzing they realized that they were truffled with ceramic remains, fish swords, jewelry and human objects. The miracle of the ‘Terra Preta’ was the miracle of huge agricultural communities mixing land, vegetable coal, organic material of all kinds and favoring the growth of an own ecosystem within them. Charcoal? Indeed. That same face The researchers stayed. The jungle peoples often use a burning system to create fertile soils. The problem is that they lose fertility quickly. With the ‘Terra Preta’ it does not happen and the secret is in that coal. What in jargon is known as ‘biochar’. And that is really working? That is what The European Soil O-Live project has been askedif the olive trees could treat with a mixture of biochar and compost. The result is what brings us here: what Yes it works. According to researchers at the University of Jaén, coal treatment increases oil production between 7 and 24%. That is, between 0.4 and 1.7 kilos of oil per olive tree. It is true that it is a preliminary investigation, but without a very promising place. And what do we want it for? That is, without this type of “treatments” Spain is already the place of the world where more oil occurs and not for: grows 15% per year. The problem is that the machine cannot stop because demand It grows even more. Where will this race take us, that voracity? That is one of the great questions of the century. Image | KEVIN MARTIN JOSE | Wander Fleur Image | In full climate crisis, a United States startup proposes an millenary technology of the Amazon: Capture CO2 on the ground

For centuries, olive leaves were used to feed cattle. Now some grenadines want our nutrition to revolutionize

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How much is an olive leaf? Here is a question that probably has not done many people in the world and the truth is that it has not been asked for a good reason: because it is almost nothing. In fact, historically no more than as food complement to cattle has been used. Changing that it is gerund. Everything else is A field paid to pseudoscience. That is precisely what you want to change The people of the Biorevaleaf operational groupa group of researchers from Granada obsessed in “fully revalue the olive leaf as a source of phytochemicals and nutrients with bioactive character.” That is, obsessed with the idea of ​​converting that “by -product” into an essential piece to extract functional ingredients in food and enriched oils. But is it really for something? On paper, it serves a lot: the olive leaf is rich in fiber, proteins and Other “phenolic compounds such as hydroxytitus, tyrosol, aglicone, oleaceine and oleocantal, “oleuropein.” What begins to tell us research is that allow reducing oxidative damage And, by extension, many of the diseases that arise with age. The first step would be to introduce all these bioactive components in olive oil (creating a whole new generation of enriched producer). But the second would go further and bring those compounds beyond, throughout the food chain. And how do you want to do it? That, without a doubt, is the most interesting part. It is under study, but Cidaf, the University of Granada, the Oleícola company Torres Morente and Agrifood Cooperativas de Granada They are trying of implementing fermentation processes and ecosstable extraction techniques. Spain in front of the future of the olive grove. In the early 90s, Spain and Italy They disputedhand in hand, the throne of the first world producing country of olive oil. This year, for the first time, Türkiye has surpassed the transalpine peninsula and has become the second great international producer. It is no accident. In the last 30 years and while the world produces twice as much oil that then, Italy first stagnated and then began to decline. Today, Italian olivers cannot produce even half of what the country consumes. Figures. According to the Italiaolivicola Studies Center In 2024, half of 1.1 million hectares of olive trees in the country are in the process of abandonment. 200,000 hectares are in a state of total abandonment and more than 300,000 are managed with “purely maintenance practices.” It is a slow agony that Spain tries to dodge. But it is not easy. The productive bands They put producers in a complex balance that threatens to denaturalize the entire industrial sector. It is not an exaggeration: one of the great paradoxes of Spanish olive oil is that, despite growing 15% a year, More than 500 oil mill will close In the next decade. Initiatives like this leaf or as those that are coming doing with the olive bonethey want to solve this by carrying the olive tree: today, the oil mills (and the rest of agri -food industries) are one of the few industrial structures that articulate empty Spain. If we lose them, the rest of the social framework will suffer a lot. Image | Nazar Hrabovyi | Bee Naturalles In Xataka | Spain faces its greatest agricultural challenge of the century: turn 1,901,529 hectares of olive grove before it is late

A year ago the world’s largest olive oil company was clear that it was going to continue expensive. Now he has just shown up

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In 2022 deoleo, the largest marketer of olive oil in the world, He won 5.5 million euros of benefits. In 2023, lost 34. It is the best metaphor of the earthquake that the olive oil industry has lived in recent years. Above all, because we are not talking about a lost oil mill in Sierra Morena, we talk about the bottling brands such as Hojiblanca, Carbonell or Koipe. Therefore, if we are interested in olive oil, we must follow them closely. One year of transition. During 2023, drought, a short harvest and the increase in costs (derived from the situation in Ukraine, the inflationary scenario and high interest rates) caused a very serious problem in the oil. We know that well. The problem is that, although They themselves recognized that they had transferred “partial (mind) to customers the increase in prices experiments throughout the chain”, it had not been enough. And that deoleo was (at least, on paper) one of the marketers that More margins had for the ‘premium’ positioning of its brands. 2024 was, then, the year of transition. What happens is that ransition has been faster than anyone expected. In fact, I was not sure what was going to happen. And, at some point, they bet because prices They were going to stay up. His analysis said that if prices at origin did not fall sufficiently, the industry would have to contain the decrease of finalist prices (or expose to bankruptcy). That It is something that has happened: prices at origin have collapsed, while in supermarkets the descent is being very soft. However, with estimates that They tell us 1.4 million tons They have already realized that there is no way to contain the price in the medium term. Preparing for 2025. Hence Víctor Roig, general director in Spain of Deleo, has explained that “the logical thing is that this returns the price of the Aove to levels similar to those of 2021 and 2022, standing between three and four euros per liter.” In this context, the battle has begun to be another. Recover the oil culture. In the last decade, the consumption of olive oil It has been falling year after year. Crisis after crisis (and with the mediation of A deep cultural and gastronomic change), wide layers of the population have dropped from olive oil and the vast majority of them have not returned. It is true that demand has not fallen into that same proportion That prices have grown. But consumption has decreased 44.5% Less in the last three years and, following the previous logic, nobody knows if the industry will recover it. And if in recovering from the losses there was a short -term survival of the industry, in bringing all those consumers back is the future. Image | Vincent Eisfeld | Senate agency In Xataka | Spain faces its greatest agricultural challenge of the century: turn 1,901,529 hectares of olive grove before it is late

Spain will go from an opposite olive oil crisis in less than a year. The industry begins to see the ears to the wolf

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Two weeks. Two weeks of consecutive falls in the price of olive oil in origin have enough to put the entire sector on red alert. But … why? Wasn’t high prices They were also suffocating To the industry causing millionaire losses? What are low is also a problem? Let’s go in parts … how much has the price of oil dropped? As reported Agroinformationas of January 31, the average price in extra virgin olive oil was 4,275 euros/ton, in the virgin oil of 3,701 euros/ton and in the lampante of 3,452 euros/ton. That represents a fall of 3.20%, 6.80% and 2.80% respectively compared to last week and a 50.55% drop, 52.55% and 56.55% compared to the year past. And why is this a problem? Because, As we explained a few weeks agothe historical profitability limit for the traditional dry land olive tree is around four euros. If the low price of that figure, the farmers (dry) will not be able to cover the fixed costs. And this would not be a problem if it were not because more than two thirds of the Spanish olive grove is dry (1.913,531 hectares in front of 874,553 of irrigation). From a crisis to the opposite. It is curious because, in recent years, the situation has been the opposite: but the result is the same. The Olivareros de dryo did not have enough olive to compensate for fixed expenses – although the price was in the clouds. In addition, the distributors could not impact all the rise in the final prices (deoleo, the largest oil company in the world, owner of brands such as hojiblanca or carbonell, It was left 34.3 million euros in 2023). Isn’t it a bit weird? The truth is that no. In recent years, we have seen exactly the same problem with The lemons, The almonds either bananas. The olive grove has been relatively protected because it is a product with a limited international competition: what was not protected is of climate change. In fact, those who have been (those of irrigation who have not suffered cuts) have not had this problem. The irrigation has been the great beneficiary (or the least harmed) of these successive crises: they had more olives when prices were expensive and have less costs now than prices are low. Can the olive grove be saved? That is the big question. If the industry continues to hook financially complicated years, the problems can be increasing. Therefore, the Olivar tendency has been “go passing“To irrigation (or to ultraintensive models). There is no water for everyone. “The difficult thing is to have water because the Guadalquivir basin is already deficient, so there are no new concessions,” explained in DAP Diego BarrancoProfessor at the University of Córdoba. These concessions do have “historical plots of other crops that were always irrigated or the olive groves that emerged” directly as “irrigation”. However, transforming 1,901,529 hectares of olive groves before it is too late one of the most important agricultural challenges of the century. And it is not clear that we can do it. Image | Kostas Morfiris | Visual Karsa In Xataka | Spain faces the problem contrary to a year ago: an olive oil so cheap that it is no longer profitable for farmers

an olive oil so cheap that it is no longer profitable for farmers

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Between to Huelma’s Sales, in the heart of the province of Granada, there is a cooperative that groups 1,600 olive producers from the nearby regions. It is only necessary look at its facilities To check the real state of the Andalusian olive: they work 24 hours a day and will triple the triple olive that last year. And, paradoxically, this can become a problem. Problem? How will that be a problem? It is true that consumers fall in oil price is somewhat full of advantages. However, everything has a limit. Specifically, the one that sets the fixed costs. From a certain price, farmers lose money: move to the crews, manage the olive, transport it … It entails putting more money than they can enter. How much money are we talking about? And that limit (historically, for the traditional dry land olive tree, is around four euros) is about to be reached. Faced with the nine euros to which the liter quoted at this point in last campaign, the price is already around To that red line. Is this situation normal? In the oil, we have been very bad for years; But this same season we have seen how something very similar happened with The lemons, The almonds either bananas. We have also seen that the wine faces a similar dilemma. If the production does not conform to demand, the problems appear. And it doesn’t matter whether it is on the one hand or another. And what will happen to the price? This is a great unknown, the truth. The big marketers have been accumulating losses for years and this good campaign is an opportunity to clean up their accounts. That means as they defended since Deoleo last campaignthat we are not going to see minimum prices in supermarkets. On the contrary, the actors in the sector maneuver to stop the fall of retail prices. However, market asymmetry in origin causes serious problems To the thousands of producers in Spain emptied. And it is not a futuristic. “There have been times when the liter of extra virgin has fallen to 3.5 euros, which means that in other lower categories it is in three and this is very worrying because the volume of the current harvest does not justify this decrease so pronounced “, The Director of Agrifood Cooperatives Granada explained in Ideal. What can we expect? If the fall in prices at origin does not stop, this can be the lace of the change of productive model that It has been planning for years About the Spanish olive grove. The truth is that the dry dry costs has much larger costs than The irrigation or the Superintensive. After several years with financial problems we can see how many drying farms have to close this due to blockbusters and low prices. That would be many things: a drama for many areas of the country, a substantial improvement in field productivity and huge environmental tensions. Every day that passes, the oil culture has a more uncertain future. Image | EMRE | Emiliano García Page In Xataka | The worst scenario for olive oil has come true: Spain walks towards a black year

Getting an infusion with olive leaves sounds very good and healthy. Science has much more doubts about it

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Olive oil is a fundamental ingredient In the Mediterranean diet. Spain is one of the great producers That, for years, he focused on being a large world producer of consumer oil, Leaving Italy The high ranges. That changed a few months agobut of course: in addition to olive or olives, we have to talk about by -products, Like the bone or the leaves. With them, we can make infusions, buy bread with embedded leaves and in the herbalists and brands Its multiple benefits are cited. But science is not done alone, and researchers have tested these properties of olive leaf infusions. Oleuropein. All those supposed benefits of the infusions of the olive leaf come from the hand of an antioxidant called oleuropein. This is the majority phenolic component of the pulp of green olives and is the one that gives a certain bitter taste in extra virgin olive oils. It turns out that it is also a main component of the olive leaves. In 2011 a study and it was stated that this antioxidant could show antifibrotic and anti -inflammatory effects. The interesting thing is that the oleuropein concentration depends on the color of the leaf: the greener, the more oleuropein it contains, so the leaves collected in spring have higher levels compared to those collected at another time of the year. The studies. These properties such as antioxidant have led us to consume the infusion sheets, but … are they really safe and healthy? In The Conversation we can see two recent studies. One of them, of 2022, combined data from 12 experimental studies in which 819 people participated, concluding that the olive leaf extract (managed in capsules with dose of between 500 milligrams and 5 grams during periods of six to six 48 weeks) improved heart disease risk factors and reducing blood pressure. Data. In people with high blood pressure, the effects were greater. In a study More recent, from 2024, data from other experimental studies with a sample of 703 participants were again studied. The doses were this time between 250 and 1,000 mg -very minors -, administered in capsules or incorporated into the PAN. Some of the participants had high and overweight blood pressure, but others were in healthy parameters. Significant benefits were observed in blood glucose control and a reduction in blood pressure, but when all data crossed, no significant effects were appreciated and it was indicated that it was necessary to continue investigating. Safe levels. In these cases, we are talking about an “the olive leaf can improve the hypotensive effect, since, as we say, it is not a certainty and we must continue to investigate. But something that studies seem to coincide is that, a daily supplementation of this extract, with a dose of a gram per day, has no adverse effects or contraindications. What is indicated in others studies It would be good for pregnant and infant women to avoid consumption, since effectiveness and safety have not been proven during this phase. Toxicity. It is interesting, however, that some cases of aggressiveness have been reported after excessive consumption. It is suspected that a high dose, 85 mg/kg of body weight, is toxic, causing an event similar to that of an excess of dopamine, taking a 67 -year -old woman to aggressive behavior. This woman took 5.5 grams of dry olive leaf per day to treat hay fever, experiencing changes in mood and the aforementioned aggressive behavior after intake. Researchers think that the culprit is hydroxythritic, a component of the olive leaf extract that has a structure similar to dopamine, altering levels. It is still an isolated case, but there it is. Head. Therefore, that olive leaf is sold to make infusions is not negative, because the effects as an antioxidant in our body are there, but the usual thing is important: to have head and common sense so as not to self -medicate with chemical drugs … or with natural remedies with remedies . Are they healthy? Yes, in small doses, but of course they do not replace medicines and treatments made by professionals. And, if they love each other Take as a complementit can be infused, but also in smoothies or as a salad and bread complement. Images | Júlio Reis, Bea.miau In Xataka | During centuries Galicia was a thriving land of olive groves with unique varieties in the world. What changed it is still a mystery

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