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Jordi Pascual, the national head of olive oil at Unió de Pagesos, has issued a stark warning regarding the integrity of the Spanish olive oil market, stating that a liter of extra virgin olive oil (EVOO) cannot realistically cost less than ten euros under current production pressures.
In an interview conducted at the Torclum production mill during the harvest season, Pascual highlighted a significant transparency issue involving imports. He revealed that approximately 100,000 tons of olive oil enter Spain from Tunisia and Morocco annually, but 'the thread is lost' regarding their final destination. According to Pascual, these oils are often sold without clear labeling indicating their non-EU origin, creating an uneven playing field for domestic producers who adhere to strict European standards.
Addressing the issue of retail fraud, Pascual noted that many products labeled as extra virgin in large supermarkets are actually refined oils or blends. He detailed the four main categories—extra virgin, virgin, lampante, and refined—explaining that 'mild' and 'intense' oils are often derived from lampante oil (originally unfit for human consumption) that has undergone chemical processing. He urged consumers to purchase directly from cooperatives or small producers to ensure authenticity.
Regarding the current harvest, Pascual pointed out that 75% of Spanish olive trees are rain-fed and highly vulnerable to drought. While late August rains provided some relief in specific areas, many regions face near-total crop failure. This scarcity, combined with a 70% surge in production costs, makes lower retail prices unsustainable. He emphasized that current farm-gate prices are disconnected from the reality of expenses, which have not seen a relative adjustment in forty years.
Finally, Pascual criticized the influence of large retailers over government oversight. He suggested that authorities are aware of labeling irregularities but are hesitant to act against major companies due to their significant role in the labor market. He warned that the survival of the olive sector is vital not only for the economy but also for environmental preservation, as olive groves act as natural firebreaks and cultural monuments.
Source: Diari ARA