As olive oil prices rise, here are some recipes where less is more

We looked into why olive oil prices are skyrocketing. The answer, unsurprisingly, is climate change. We tend to think of climate change as a distant concept that doesn’t affect our daily lives. However, the sudden rise in food prices is a reminder that climate change is having a profound effect on our lives.

The specific reason for the price increase is that the Mediterranean region of Spain, which produces almost half of the world’s olive oil, experienced an unusually warm winter of 2022-2023, followed by two years of the lowest rainfall in the past 30 years. Supplies from Greece and Turkey are also declining. This, combined with increased demand due to health benefits, has caused olive oil prices to soar.

Gone are the days when you would see buy one get one free sales on extra virgin olive oil at your local supermarket. ₹700-800. The current price of 1 liter of Spanish extra virgin olive oil is ₹1,300-1,800. I make pure olive oil soap at this time every year, so it matures for 5-6 months and is ready by the middle of winter in December. I don’t think I’ll be able to make it this year.

Given the prediction that prices will rise further, is it wise to stock up on olive oil? In general, it is always recommended to buy olive oil in small quantities and store it away from heat and light to prevent it from going bad. This is why good quality extra virgin olive oil comes in dark glass bottles. If you buy a liter of oil, always transfer a small amount and place it on your countertop and store the rest in a cool, dark place in a cabinet with a tightly sealed lid to extend the life of the oil.

If you intend to consume a healthy amount of olive oil at home, it is worth buying a few extra bottles (dark glass bottles) and storing them properly. The ideal temperature is 13-16°C, so refrigeration is not recommended. Store the bottles in a cabinet in a cool part of your home and use them up within around 2 years.

For those of you who don’t tend to hoard, here are some tips to help make your bottle last longer.

· When making pasta sauce, mix olive oil and butter together and add it.

Replace some of the extra virgin olive oil in salad dressings with tahini or Greek yogurt to give them a creamy texture. You can also use other cold-pressed oils.

· When making basil pesto, use another cold-pressed oil as the flavor of basil is so strong that it masks the flavor of other oils.

· Use extra virgin olive oil only for cold applications such as salad dressings and drizzling on pasta, and use olive oil blends for cooking.

A great way to get more flavor from less extra virgin olive oil Avatar Try this trending food trend: serve it over good quality vanilla ice cream with a spoonful of extra virgin olive oil and a pinch of salt.

Olive Oil and Rosemary Flatbread

6 pieces

1.5 cups refined flour (or a mix of refined and wheat flour)

1.5 teaspoons instant yeast

2 tablespoons extra virgin olive oil

Combine flour, instant yeast, sugar and salt in a bowl. Use warm water to form a soft dough. Knead for 3-4 minutes until the dough is smooth. Cover the bowl and set aside for 1 hour or until the dough has doubled in volume.

Preheat the oven to 200°C.

Pat the risen dough flat and divide it into 6 pieces. Roll out into ovals about 0.5cm thick. Place on a baking tray lined with baking paper.

Add finely chopped rosemary, salt and olive oil on top, pressing the salt and rosemary with your fingertips to help them stick to the dough.

Bake at 200 degrees for 5-7 minutes until golden flecks appear on the surface. You can also make the same on a tava on the stove. Cut into wedges and serve with your favourite dip.

(A vibrant dip served as part of a meze platter)

1 teaspoon smoked paprika (optional)

1/2 cup bread crumbs (from whole wheat bread)

1 tablespoon extra virgin olive oil

1-2 tablespoons extra virgin olive oil (for garnishing)

Drizzle the peppers all over with a few drops of refined oil. Roast over direct heat until charred all over. Place in a bowl, cover, and set aside for 10 minutes until the skins are soft. Peel the skins. Separate the flesh, discarding the core, seeds, and stems.

Toast the walnuts and almonds for 2 to 3 minutes.

In a food processor, combine the chopped bell pepper, walnuts, almonds, smoked paprika, breadcrumbs, olive oil, lemon juice and salt. Process until a smooth paste forms. Transfer to a shallow bowl and garnish with more olive oil.

Serve with crackers, raw vegetables, or pita bread.

Double Tested is a biweekly column on vegetarian cooking that shows you how to prepare one ingredient two ways. Nandita Iyer’s latest book is The Great Indian Thali—Seasonal Vegetarian Wholesomeness (Roli Books). She is on Twitter and Instagram @saffrontrail.