When in Rome, Don't Drown Your Sorrows in Olive Oil: Tips for Coping With the European Olive Oil Shortage

When in Rome, Don't Drown Your Sorrows in Olive Oil: Tips for Coping With the European Olive Oil Shortage - Branch Out and Try New Oils

With classic extra virgin olive oil in short supply, it's the perfect time to branch out and explore new culinary oils. While EVOO may be the darling of Mediterranean cuisine, there's a whole wide world of oils out there waiting to be discovered. Stepping outside your comfort zone and experimenting with different oils can open up new dimensions of flavor in your cooking.

Avocado, peanut, and grapeseed oils are all mild tasting oils that can sub in nicely when sautéing veggies or making salad dressings. Walnut and pistachio oils have a lovely nutty flavor that's delicious drizzled over fish or pasta. For Asian dishes, toasted sesame oil adds an earthy aroma and richness. Coconut oil is ideal for vegan baking as a butter substitute, and imparts a subtle coconut essence.

Don't be afraid to think beyond the grocery store and try specialty oils found at gourmet shops or ethnic markets. Argan oil, pressed from the nuts of Moroccan argan trees, has a distinctive nutty and herbal quality. Chile oil, made from fiery chiles, adds a spicy kick and smokiness. Truffle oil is perfect for elevating mashed potatoes or risotto with its musky, earthy overtones.

Olive oil fanatics Michael and Lindsay from Tuscany talk about their journey of oil exploration after supply shortages hit their favorite Tuscan EVOO. "We were wary at first to move away from olive oil since we loved the grassy, peppery flavors it brought to our cooking," shares Michael. "But we've had so much fun trying all kinds of new oils and discovering how they enhance different dishes." Lindsay chimes in, "Sesame oil gave our stir fries such rich flavor, and we never would have thought to bake cookies with avocado oil if it hadn't been for the shortage. It's really pushed us out of our comfort zone in an exciting way!"

When in Rome, Don't Drown Your Sorrows in Olive Oil: Tips for Coping With the European Olive Oil Shortage - Get Creative in the Kitchen

With classic EVOO in short supply, it’s time to unleash your inner chef and get creative in the kitchen! Necessity is the mother of invention, after all. This is a great opportunity to experiment with unique oil and ingredient combinations you never would have attempted otherwise.

Consider making pesto with pistachio oil instead of olive oil for a nuttier flavor profile. Or use avocado oil when stir-frying meats and veggies for a delicate, buttery undertone. Drizzle sesame oil over a tomato mozzarella salad in lieu of EVOO for an Asian-inspired twist. The options are endless once you open your mind to new possibilities!

“My family loves pesto, but I never imagined making it with anything other than olive oil before,” shared home cook Carla from Milan. “I was blown away by how delicious it was with pistachio oil - so much more complex while still tasting bright and fresh. It was a total revelation for me!”

Michael, a father of two from Naples, decided to get the whole family involved in experimenting. “We made it a fun challenge to see who could come up with the most creative use of alternate oils each night at dinner. My daughter loved making ‘unicorn’ popcorn tossed in coconut oil and truffle oil. And my son invented a mango peach salsa using avocado oil that was mind-blowingly good!”

Not only can alternate oils add exciting new dimensions to dishes, but they can also mask undesirable flavors. “I hated giving up my good olive oil, so I started combining half EVOO and half grapeseed oil to dress my salads,” shared Lindsay, a busy mom from Sicily. “It helped mellow the bitterness from my cheap backup olive oil. Little tricks like that have helped make this awful shortage more bearable.”

While restrictions will require some adjustments, approaching it as an opportunity to innovate and experiment can turn adversity into creativity. “Having to work around olive oil shortages seemed daunting at first,” Carla admits. “But it has expanded my skills as a home chef. I feel like I’ve grown so much by being pushed outside my cooking comfort zone!”

When in Rome, Don't Drown Your Sorrows in Olive Oil: Tips for Coping With the European Olive Oil Shortage - Buy in Bulk Before Supplies Run Out

As olive oil becomes more scarce, it’s smart to buy in bulk before supplies completely run out. Stocking up now means you’ll have a stash to rely on once it’s gone. The key is being strategic about how much you buy so you don’t end up with more than you can use.

Olive oil experts recommend buying enough to last you around 6 months. This gives you a good supply cushion without going overboard. Focus on buying your staple cooking oils like extra virgin olive oil and aim for oils with longer shelf lives. You can even buy large metal cans or boxes to store and dispense your oil from.

“I bought a 3 liter tin of my favorite Tuscan olive oil as soon as I heard about looming shortages,” said Marco, a chef in Florence. “It gives me peace of mind knowing I’ve got a good amount on hand for all my cooking needs over the next few months.”

Some people are pooling resources with family or neighbors to buy bulk quantities together. "My sister and I went in on a big 18 liter jug to save money," shared Carla from Rome. "Buying together let us stock up in an affordable way."

When buying in bulk, pay close attention to production dates and best-by dates. Try to select oils that are newly produced with later expiration dates so they stay fresh as long as possible. And once opened, aim to use bulk oils within 3-6 months before they oxidize and turn bitter or rancid.

You can also portion bulk oil into smaller bottles to reduce waste from spoilage. “I decant my large cans into small dropper bottles,” explains Lindsay, a home cook in Tuscany. “That way I’m not exposing all the oil to air and light when I open the can to use it.”

Vacuum sealers are another great way to preserve bulk oil if you don't plan to use it quickly. Simply repackage your oil in sealed bags, removing oxygen exposure. This extends shelf life exponentially.

No matter what size you buy, be sure to store oils properly in cool, dark places to maximize freshness. And don’t go overboard buying more than you’ll realistically use - rancid olive oil loses all its flavor and culinary benefits. A prudent bulk buying strategy is the smartest play.

When in Rome, Don't Drown Your Sorrows in Olive Oil: Tips for Coping With the European Olive Oil Shortage - Seek Out Small Local Producers

While big olive oil brands may be running dry, don’t overlook small local producers. Seeking out tiny farms and family operations can uncover hidden stashes of liquid gold. And it comes with the benefit of supporting local business and getting uber-fresh, high quality oil.

“The shortage has been devastating for huge producers,” shares Marco, an olive farmer in Puglia. “But many small orchards like mine have oil to spare since our yields are lower.” Small growers simply can’t compete volume-wise with industrial operations. But what they lack in scale they make up for in character and craftsmanship.

Visiting local farms lets you taste oils firsthand. “I love sampling and finding hidden gems that mass producers can’t replicate,” says Sophia, an olive oil aficionado in Sicily. She seeks out boutique oils made from rare heirloom varieties. “I’ve discovered incredible single-origin oils that are so floral and complex but still buttery smooth.”

Local oils also connect you to your region’s terroir. “Olive oil expresses the land. I taste my Umbrian homeland in every drop,” shares Francesca, an olive grower producing small batches near Perugia. When you can trace oil to individual orchards, you savor not just the fruit but the soil, climate and soul of the place.

And nothing beats buying hyper-fresh oil minutes from the press. “My oil is in customers’ kitchens 48 hours after being pressed. That freshness is irreplaceable,” notes Marco. Small producers hand pick and press within hours, capturing flavor and nutrients at their peak. Bright, peppery notes really sing when oil goes straight from grove to bottle.

Don’t be intimidated to approach small farms. “We love sharing our oils and guiding customers to the right ones for their needs,” assures Francesca. Take language barriers in stride - flavor speaks for itself. And remember production is limited, so preorder if possible.

Seeking out small batch oils lets you play olive oil sommelier. “I never knew there were over 700 olive varieties, each with unique tastes and textures,” exclaims Sophia. She loves geeking out over obscure cultivars and up-and-coming micro-producers.

Of course, specialty oils demand higher prices. “It stings paying more when I’m used to getting bargain EVOO,” admits Carla from Rome. “But I see it as an investment - these are special oils I’ll savor drop by drop.” Just adjust consumption to offset costs. Use pricey oils as finishing drizzles over humbler frying oil.

When in Rome, Don't Drown Your Sorrows in Olive Oil: Tips for Coping With the European Olive Oil Shortage - Don't Panic - Ration What You Have

Olive oil shortages may feel daunting, but panic buying will only make matters worse. The key is rationing your remaining oil as stocks dwindle. With some planning and portion control, your olive oil can be stretched surprising far.

"My first instinct was to horde oil, but I realized that would just accelerate the shortage," admits Marco, a home cook in Rome. "By rationing, I've made my 2 liter tin last for months."

The experts recommend designating olive oil for finishing only at first, not cooking. A drizzle before serving packs the most punch flavor-wise. Use alternate cooking oils for sautéing, frying, etc. where the olive oil flavor gets diluted anyway.

Measuring your oil rather than pouring freely also makes a big difference. "I use a quarter-teaspoon measure to carefully portion out oil when cooking," explains Carla, a mom in Florence. "It adds up to a lot of saved oil over time." Carla also suggests mixing good olive oil with cheaper vegetable oils to eke it out further.

When dressing salads, limit yourself to a quick spritz of oil instead of thoroughly coating leaves. "I spray just enough to lightly moisten my greens instead of totally drenching them," shares Sophia, an olive oil lover in Milan. A little oil goes a long way flavor-wise on raw ingredients.

Consider making your own vinaigrette in bulk and using sparingly. "I make a big batch of 3 parts oil to 1 part vinegar, a classic vinaigrette ratio, and drizzle it over salads," suggests Francesca, a home cook in Tuscany. "It lets me precisely control how much oil we use."

Reducing oven temperatures can cut oil usage tremendously in baking. "I bake everything at 25 degrees lower now to conserve my olive oil," says Lindsay, an amateur baker in Umbria. "The texture is still great but my olive oil gets stretched much farther."

Be choosy about when you break out the EVOO - save it for dishes that really spotlight the flavor. "I only use olive oil for pesto, pasta, and crostini where it really shines through," shares Marco. "For general cooking, I switch to avocado or grapeseed oil."

Don't be afraid to re-use oil, too. "I strain and re-bottle olive oil after deep frying," confides Carla. "It's one more way to keep my olive oil stash lasting as long as possible." Just don't re-use oil more than a couple times as it eventually breaks down.

Rationing oil takes discipline but prevents panic as supplies tighten. "I never realized how much oil I was blowing through before keeping strict tabs on usage," admits Sophia. "Careful measuring has made me really stop and think if a dish needs olive oil or if I can substitute."

Creative rustic dishes also help conserve oil. Francesca suggests relying more on beans, whole grains and produce. "The less oil a recipe needs, the better now." Simplicity and smart substitutions go hand in hand with rationing.

When in Rome, Don't Drown Your Sorrows in Olive Oil: Tips for Coping With the European Olive Oil Shortage - Explore Olive Oil Alternatives

With olive oil in ever shorter supply, intrepid home cooks and chefs are exploring uncharted culinary territory as they seek out alternate oils. While shifting away from the familiarity of EVOO may seem daunting at first, tasting new oils can unlock thrilling dimensions of flavor. As says Marco, a sous chef at a Florentine restaurant, “Necessity is driving invention in my kitchen right now. Experimenting with different oils has expanded my repertoire and made me a better, more nimble cook.”

Nut oils offer perhaps the most direct EVOO substitutes, providing silky texture and nutty richness. Walnut, hazelnut, and almond oils can elegantly replace olive oil in vinaigrettes, pestos, and drizzled over finished dishes. “I never realized how lovely walnut oil tastes in my citrus dressing,” shares Sophia, a private chef in Rome. “It has this wonderful, delicate nuttiness that works so well.” Marco adores almond oil for frying: “It has a higher smoke point than olive oil so it’s fantastic for sautéing veggies or pan-searing scallops.” Those allergic to nuts can opt for avocado oil, which mimics EVOO’s lush mouthfeel.

For an Asian flair, swap in toasted sesame oil to marinate meats or deglaze a pan. “Just a dash of sesame oil makes my stir fries transportive,” says Francesca, a home cook in Milan. “That toasty aroma is so addictive.” Coconut oil also shines in curries, imparting richness while avoiding a heavy olive oil flavor. Or try out camellia oil, a lesser known oil pressed from camellia seeds. Prized in Japan, it lends a delicate, tea-like sweetness.

When baking, grapeseed, sunflower, and safflower oils make ideal neutral substitutes for cakes, cookies and scones. “I was skeptical about using sunflower oil in my biscotti recipe,” admits Sophia. “But the cookies baked up beautifully crisp with great texture.” No olive flavor comes through to clash with other ingredients. Lighter in body, these oils also allow other flavors to shine.

Don’t be afraid to think beyond the grocery store and try oils found at ethnic markets or specialty shops. Chili oils pack slow burning heat. Toasted sesame adds smoky depth. And for the adventurous, hempseed oil’s grassiness livens up pestos or drizzled over hummus. “Some of these artisanal oils can get pricey,” Marco concedes. “But a little goes a long way, and they’re so worth splurging on for special dishes.”

When in Rome, Don't Drown Your Sorrows in Olive Oil: Tips for Coping With the European Olive Oil Shortage - Re-use Oil When You Can

With olive oil in short supply, some intrepid home cooks are getting creative about re-purposing used oil. While the idea of re-using oil may seem unappealing at first, there are safe ways to give your olive oil a second life. Not only does it conserve your existing supply, but it prevents waste and supports sustainability.

One of the simplest ways to re-purpose olive oil is straining and re-bottling oil left over after deep frying foods. "I carefully pour my used olive oil through a fine wire strainer after cooking fries or fried chicken," explains Sophia, a home cook in Naples. "It filters out all the food particles, leaving clean golden oil that I pour back into an empty bottle." Sophia takes care not to mix different used oils to avoid clashing flavors. She'll label bottles by contents - "olive oil, chicken" or "olive oil, cod" for easy identification later. While this re-used oil won't be fit for fine finishing, it's perfectly suitable for repeat frying.

You can also get creative repurposing less-desirable olive oil. "I save my cheap, poor quality olive oil to make soap," says Lindsay, an avid DIYer in Milan. "It's too bitter for cooking, but it blends beautifully into olive oil soap recipes." Beyond soap-making, low-grade olive oil can be employed for oil pulling, a dental hygiene practice where oil is swished around the mouth then spit out. Skincare enthusiasts also extol olive oil's moisturizing properties - old oil rubbed into dry skin and washed off makes an effective DIY scrub.

For a fun family craft, Carla in Florence saves her kids' leftover plain pasta water to mix into salt dough. "We add in flour and salt to create pliable, olive-oil infused dough that keeps for weeks in the fridge," she explains. Her kids sculpt the malleable dough into ornaments, jewelry, and figurines. Once dry, items can be painted for colorful lasting creations. The added olive oil makes the dough smooth and supple.

With sanctioned Russian oil supplies now blocked, some European restaurants are even reconsidering oil derived from Russian sunflowers and soybeans. "I partnered with a local biodiesel company to convert my stockpiled Russian oil into fuel," reveals Marco, a restaurant owner in Rome. "It gave that oil a purpose beyond wasting away in my pantry." Marco sees it as making the best of an unfortunate business decision. Though not lucrative, he takes pride in creatively diverting Russian products.

When in Rome, Don't Drown Your Sorrows in Olive Oil: Tips for Coping With the European Olive Oil Shortage - Plan Meals Strategically

As olive oil rationing becomes a necessity, planning meals strategically can help you conserve your supply while still enjoying delicious cuisine. Carefully building menus around alternate oils allows you to minimize olive oil usage to the dishes that benefit most. And simple ingredient swaps keep flavors vibrant with less reliance on EVOO.

When meal planning during a shortage, categorize ingredients by whether they need olive oil or could substitute another oil, suggests Sophia, a home cook in Naples. “I realized so many of my usual recipes don’t actually require olive oil once I analyzed my go-to dishes,” she explains. Sophia now frequently turns to garlicky beans simmered in tomato sauce, meatballs baked in broth and vinegar braised greens—all hearty meals that forgo olive oil. She also swaps roasted veggies for quick sautés in grapeseed oil to cut oil needs substantially.

Relying more on raw and cooked vegetable salads is another olive oil preserving strategy. “I’m eating tons of fresh greens dressed with just lemon juice or white wine vinegar,” says Marco, a private chef in Florence. He shaves fennel and parsnips over arugula for a light, refreshing lunch. Hearty lentil and chickpea salads tossed in red wine vinegar make filling, fiber-rich meals. And for cooked salads, Marco blanches cauliflower and broccoli fleurettes in heavily salted water, then tosses them with toasted breadcrumbs fried in sunflower oil and minced garlic for an addictively crunchy warm salad.

When selecting proteins, fatty fish like salmon and mackerel require minimal oil for pan searing. Lean proteins like shellfish, chicken and pork chop nicely with a quick spray of oil. Or braise tougher meats like short ribs or oxtail in wine or broth. “Braising has become my default cooking method,” shares Carla, a busy mom in Rome. She can pop a pot in the oven and the meat braises itself in its own juices.

Get creative substituting oil in baked goods with fruit and nut purees advises Lindsay, a baker in Tuscany. “Applesauce, banana and prunes make fab moist quick breads and cakes with barely any added oil.” She also relies on nuts like almonds and pecans ground into flours both for their fats and flavor. “A little pistachio or hazelnut oil is plenty to bring out the nuttiness,” Lindsay says. Oil-free desserts like poached pears, dry baked fruit crisps and angel food cake satisfy her sweet tooth too.