Recently, I visited Sicarico, the charming village in the heart of Puglia, to collect the olive oil produced earlier in November. Since starting this small olive oil business, each year has come with its own challenges and lessons. However, this year has been different – the drought has severely impacted production, resulting in a 40% decrease in the quantity of oil obtained. This impact is felt not only by us but by all the small producers in the region, making high-quality olive oil an increasingly rare resource.

In the picturesque region of Puglia, Italy, a silent battle is raging to protect one of the area’s most treasured natural assets: the monumental olive trees. These ancient trees, some of which are estimated to be up to 3,000 years old, are not only a testament to the region’s rich agricultural heritage but also a vital part of its biodiversity and cultural identity.

Olive oil, often referred to as “liquid gold,” is a staple in kitchens worldwide and a cornerstone of Mediterranean cuisine. Renowned for its rich flavor, versatility, and numerous health benefits, olive oil has long been a favored cooking oil and condiment. However, recent events have cast a shadow over the future of olive oil production and availability. Europe, particularly the Mediterranean region, has been grappling with extreme weather conditions, leading to a sharp increase in olive oil prices. This surge is affecting not only producers and consumers but also the broader culinary landscape. In this article, we will explore the reasons behind this price hike, its impact on various stakeholders, and how the culinary world is adapting to these challenges.

Exploring the Excellence of Extra Virgin Olive Oil: The Craftsmanship of Uliveto di Mede

"Picking, sorting, pressing, crafting liquid gold, an ancient seasonal ritual."

Introduction