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Fats and oils Greening


he Mediterranean would be inconceivable without olive oil. Even in the Bronze Age, the Minoans thought it represented wealth, while their Mycenaean successors exported it with gusto. By the time the Romans had transformed the sea into Mare Nostrum, the yellow liquid provided over 10% of the typical diet, while also starring in countless ancient recipes. More than that, olive oil weaved itself into the culture of the age. It’s surely no accident, to give one example, that in 2023 archaeologists in Spain discovered a poetry excerpt by Virgil scratched onto an oil jar fragment.


T


the groves


Olive oil production has long enjoyed a reputation for sustainability – but that hardly means industry insiders have nothing to do. From an ingredients perspective, meanwhile, can more sustainable practices help protect a range of plants and animals? Andrea Valentino explores, talking to some of the biggest names in the sector, and exploring some practical examples of how the oil industry is going green.


According to the researchers, the anonymous scribe completed his work some 1,800 years ago. Olive oil has retained its hallowed spot in the Mediterranean heart. Spaniards, for instance, consume an average of 11.44 litres of the substance each year, a figure closely shadowed in Italy and Greece. Over recent decades, meanwhile, oil has become a staple across other countries too. In 2022, to give one example, Americans used approximately 381,000 metric tonnes of olive oil, whether in cooking, dressing or dipping. Nor is this enthusiasm hard to appreciate, with olive oil a reliable partner in


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Ingredients Insight / www.ingredients-insight.com


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