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The Age
a day ago
- Business
- The Age
Don't keep your olive oil by the stove – and more tips to make it go further
The high price of olive oil has made it almost a luxury ingredient these days, but relief may be in sight. Here's what you need to know to get more bang for your 'liquid gold' buck. The cost of groceries just keeps on soaring, and 'liquid gold' is no exception, with a three-litre tin of olive oil now costing around $75 at major supermarkets − that's a massive jump from just $25 in 2021. So what's behind this particular price hike, and how can you make your olive oil go further? Here's what you need to know. Why so expensive? In 2023, droughts and heatwaves in Spain and Italy, combined with an unexpectedly short, cold growing season here in Australia, led to a global shortage. According to Leandro Ravetti, co-CEO of Australia's largest olive oil supplier, Cobram Estate, supply simply can't keep up with demand for extra virgin olive oil (EVOO). 'We really don't anticipate a major drop in retail prices anytime soon,' he says. 'We had no oil last year,' says Sarah Asciutto of the family-run Rio Vista Olives in the Adelaide Hills. 'You're trying to fill up an empty cup of demand.' The good news While the world's olive oil supply is currently a trickle, solid harvests in Australia and Spain mean global olive oil supply is slowly stabilising in 2025. Ravetti predicts that while retail prices won't drop dramatically anytime soon, we can expect to see more frequent promotions on olive oil in the coming months. While we wait for those deals to drop, the experts share their tips on how to choose, store, and make the most of this kitchen hero. Why do we love olive oil? Often called 'liquid gold,' EVOO is a powerhouse of a plant oil. It's packed with heart-healthy monounsaturated fats and antioxidants. 'It's natural. It's sustainable. It's tasty,' says Ravetti, who calls it a 'superfood.' New research from La Trobe University even found that four tablespoons a day can significantly lower blood pressure. EVOO v olive oil: what's the difference? Both oils come from olives, but they use different extraction techniques. Extra Virgin Olive Oil (EVOO) is the highest quality oil, made from the first cold pressing. It has a robust flavour and the most health benefits. It's perfect for drizzling over salads and vegetables or for light frying. Olive Oil is a lower-quality blend, made from a mix of oils from subsequent pressings and a small amount of EVOO. It has a milder flavour and fewer health properties. Because it has a higher smoke point, it's better for deep-frying and baking. However, experts agree that using EVOO is always the best choice due to its superior health benefits. How to choose the best olive oil 'With extra virgin olive oil, the fresher, the better,' says Ravetti, advising you check the harvest date on the bottle. Olive oil is at its peak flavour and antioxidant level when it's made from green olives before they ripen. If you see a best-before date of 2026, it means the oil is from the latest Australian harvest and is as fresh as it gets. 'If you cannot find any harvest date on the bottle, that's a red flag that the oil is a probably a blend,' says Ravetti. How to store your liquid gold 'The enemies to olive oil are light, heat and oxygen, so store your oil in glass or tin, and keep it in a cool, dark place after opening,' says Asciutto. And don't keep it next to the stove. If your glass bottle has a stopper spout for pouring, replace the lid. Properly stored olive oil can last for 18 months but aim to consume your oil within six weeks for maximum freshness. Oil stored in plastic bottles allows oxygen in, which means your olive oil will degrade a lot quicker. How to make olive oil last longer TikTokers are loving 'frozen olive oil herb cubes' to preserve out-of-season herbs, but can you freeze olive oil without it affecting the flavour? 'It's not going to harm the olive oil,' says Asciutto. For frying, she says virgin olive oil can be a more affordable option. After frying, cool, strain and freeze the oil in an airtight container to use down the track. Another way to make olive oil last is to decant it into a spray bottle when baking and use to grease trays. How to dispose of olive oil Never pour used cooking oil down the drain. According to recycler Planet Ark, the best way to safely dispose of cooking oil is to let it cool, pour it into an airtight metal or plastic container, and throw it in the bin. For small amounts, you can mix it with sawdust or cat litter before binning it. Many local tips and recycling centres also have facilities for recycling cooking oil.
The Age
2 days ago
- Business
- The Age
Why is olive oil expensive and how to store and cook with it
The high price of olive oil has made it almost a luxury ingredient these days, but relief may be in sight. Here's what you need to know to get more bang for your 'liquid gold' buck. August 12, 2025 , register or subscribe to save articles for later. You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this article for later Add articles to your saved list and come back to them anytime. The cost of groceries just keeps on soaring, and 'liquid gold' is no exception, with a three-litre tin of olive oil now costing around $75 at major supermarkets − that's a massive jump from just $25 in 2021. So what's behind this particular price hike, and how can you make your olive oil go further? Here's what you need to know. After global droughts and heatwaves, 'liquid gold' has become even more valuable. Why so expensive? In 2023, droughts and heatwaves in Spain and Italy, combined with an unexpectedly short, cold growing season here in Australia, led to a global shortage. According to Leandro Ravetti, co-CEO of Australia's largest olive oil supplier, Cobram Estate, supply simply can't keep up with demand for extra virgin olive oil (EVOO). 'We really don't anticipate a major drop in retail prices anytime soon,' he says. 'We had no oil last year,' says Sarah Asciutto of the family-run Rio Vista Olives in the Adelaide Hills. 'You're trying to fill up an empty cup of demand.' Olives ready to be made into oil at Cobram Estate, Australia's biggest olive oil producer. The good news While the world's olive oil supply is currently a trickle, solid harvests in Australia and Spain mean global olive oil supply is slowly stabilising in 2025. Ravetti predicts that while retail prices won't drop dramatically anytime soon, we can expect to see more frequent promotions on olive oil in the coming months. While we wait for those deals to drop, the experts share their tips on how to choose, store, and make the most of this kitchen hero. 60+ Mediterranean-inspired recipes for healthy eating Why do we love olive oil? Often called 'liquid gold,' EVOO is a powerhouse of a plant oil. It's packed with heart-healthy monounsaturated fats and antioxidants. 'It's natural. It's sustainable. It's tasty,' says Ravetti, who calls it a 'superfood.' New research from La Trobe University even found that four tablespoons a day can significantly lower blood pressure. Extra virgin olive oil (EVOO) is the best choice for drizzling over salad. Getty Images EVOO v olive oil: what's the difference? Both oils come from olives, but they use different extraction techniques. Extra Virgin Olive Oil (EVOO) is the highest quality oil, made from the first cold pressing. It has a robust flavour and the most health benefits. It's perfect for drizzling over salads and vegetables or for light frying. is the highest quality oil, made from the first cold pressing. It has a robust flavour and the most health benefits. It's perfect for drizzling over salads and vegetables or for light frying. Olive Oil is a lower-quality blend, made from a mix of oils from subsequent pressings and a small amount of EVOO. It has a milder flavour and fewer health properties. Because it has a higher smoke point, it's better for deep-frying and baking. However, experts agree that using EVOO is always the best choice due to its superior health benefits. How to choose the best olive oil 'With extra virgin olive oil, the fresher, the better,' says Ravetti, advising you check the harvest date on the bottle. Olive oil is at its peak flavour and antioxidant level when it's made from green olives before they ripen. If you see a best-before date of 2026, it means the oil is from the latest Australian harvest and is as fresh as it gets. 'If you cannot find any harvest date on the bottle, that's a red flag that the oil is a probably a blend,' says Ravetti. Don't keep your olive oil next to the stove. iStock How to store your liquid gold 'The enemies to olive oil are light, heat and oxygen, so store your oil in glass or tin, and keep it in a cool, dark place after opening,' says Asciutto. And don't keep it next to the stove. If your glass bottle has a stopper spout for pouring, replace the lid. Properly stored olive oil can last for 18 months but aim to consume your oil within six weeks for maximum freshness. Oil stored in plastic bottles allows oxygen in, which means your olive oil will degrade a lot quicker. How to make olive oil last longer TikTokers are loving 'frozen olive oil herb cubes' to preserve out-of-season herbs, but can you freeze olive oil without it affecting the flavour? 'It's not going to harm the olive oil,' says Asciutto. For frying, she says virgin olive oil can be a more affordable option. After frying, cool, strain and freeze the oil in an airtight container to use down the track. Another way to make olive oil last is to decant it into a spray bottle when baking and use to grease trays. Yes, you can freeze olive oil for future use. belchonock How to dispose of olive oil Never pour used cooking oil down the drain. According to recycler Planet Ark, the best way to safely dispose of cooking oil is to let it cool, pour it into an airtight metal or plastic container, and throw it in the bin. For small amounts, you can mix it with sawdust or cat litter before binning it. Many local tips and recycling centres also have facilities for recycling cooking oil. Are you cooking with the right oil? A guide to understanding olive oil The best recipes from Australia's leading chefs straight to your inbox. Sign up
Sydney Morning Herald
2 days ago
- Business
- Sydney Morning Herald
Why is olive oil expensive and how to store and cook with it
The high price of olive oil has made it almost a luxury ingredient these days, but relief may be in sight. Here's what you need to know to get more bang for your 'liquid gold' buck. August 12, 2025 , register or subscribe to save articles for later. You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this article for later Add articles to your saved list and come back to them anytime. The cost of groceries just keeps on soaring, and 'liquid gold' is no exception, with a three-litre tin of olive oil now costing around $75 at major supermarkets − that's a massive jump from just $25 in 2021. So what's behind this particular price hike, and how can you make your olive oil go further? Here's what you need to know. After global droughts and heatwaves, 'liquid gold' has become even more valuable. Why so expensive? In 2023, droughts and heatwaves in Spain and Italy, combined with an unexpectedly short, cold growing season here in Australia, led to a global shortage. According to Leandro Ravetti, co-CEO of Australia's largest olive oil supplier, Cobram Estate, supply simply can't keep up with demand for extra virgin olive oil (EVOO). 'We really don't anticipate a major drop in retail prices anytime soon,' he says. 'We had no oil last year,' says Sarah Asciutto of the family-run Rio Vista Olives in the Adelaide Hills. 'You're trying to fill up an empty cup of demand.' Olives ready to be made into oil at Cobram Estate, Australia's biggest olive oil producer. The good news While the world's olive oil supply is currently a trickle, solid harvests in Australia and Spain mean global olive oil supply is slowly stabilising in 2025. Ravetti predicts that while retail prices won't drop dramatically anytime soon, we can expect to see more frequent promotions on olive oil in the coming months. While we wait for those deals to drop, the experts share their tips on how to choose, store, and make the most of this kitchen hero. 60+ Mediterranean-inspired recipes for healthy eating Why do we love olive oil? Often called 'liquid gold,' EVOO is a powerhouse of a plant oil. It's packed with heart-healthy monounsaturated fats and antioxidants. 'It's natural. It's sustainable. It's tasty,' says Ravetti, who calls it a 'superfood.' New research from La Trobe University even found that four tablespoons a day can significantly lower blood pressure. Extra virgin olive oil (EVOO) is the best choice for drizzling over salad. Getty Images EVOO v olive oil: what's the difference? Both oils come from olives, but they use different extraction techniques. Extra Virgin Olive Oil (EVOO) is the highest quality oil, made from the first cold pressing. It has a robust flavour and the most health benefits. It's perfect for drizzling over salads and vegetables or for light frying. is the highest quality oil, made from the first cold pressing. It has a robust flavour and the most health benefits. It's perfect for drizzling over salads and vegetables or for light frying. Olive Oil is a lower-quality blend, made from a mix of oils from subsequent pressings and a small amount of EVOO. It has a milder flavour and fewer health properties. Because it has a higher smoke point, it's better for deep-frying and baking. However, experts agree that using EVOO is always the best choice due to its superior health benefits. How to choose the best olive oil 'With extra virgin olive oil, the fresher, the better,' says Ravetti, advising you check the harvest date on the bottle. Olive oil is at its peak flavour and antioxidant level when it's made from green olives before they ripen. If you see a best-before date of 2026, it means the oil is from the latest Australian harvest and is as fresh as it gets. 'If you cannot find any harvest date on the bottle, that's a red flag that the oil is a probably a blend,' says Ravetti. Don't keep your olive oil next to the stove. iStock How to store your liquid gold 'The enemies to olive oil are light, heat and oxygen, so store your oil in glass or tin, and keep it in a cool, dark place after opening,' says Asciutto. And don't keep it next to the stove. If your glass bottle has a stopper spout for pouring, replace the lid. Properly stored olive oil can last for 18 months but aim to consume your oil within six weeks for maximum freshness. Oil stored in plastic bottles allows oxygen in, which means your olive oil will degrade a lot quicker. How to make olive oil last longer TikTokers are loving 'frozen olive oil herb cubes' to preserve out-of-season herbs, but can you freeze olive oil without it affecting the flavour? 'It's not going to harm the olive oil,' says Asciutto. For frying, she says virgin olive oil can be a more affordable option. After frying, cool, strain and freeze the oil in an airtight container to use down the track. Another way to make olive oil last is to decant it into a spray bottle when baking and use to grease trays. Yes, you can freeze olive oil for future use. belchonock How to dispose of olive oil Never pour used cooking oil down the drain. According to recycler Planet Ark, the best way to safely dispose of cooking oil is to let it cool, pour it into an airtight metal or plastic container, and throw it in the bin. For small amounts, you can mix it with sawdust or cat litter before binning it. Many local tips and recycling centres also have facilities for recycling cooking oil. Are you cooking with the right oil? A guide to understanding olive oil The best recipes from Australia's leading chefs straight to your inbox. Sign up
Yahoo
19-03-2025
- Business
- Yahoo
Retail investors account for 57% of Cobram Estate Olives Limited's (ASX:CBO) ownership, while insiders account for 18%
Significant control over Cobram Estate Olives by retail investors implies that the general public has more power to influence management and governance-related decisions 43% of the business is held by the top 25 shareholders 18% of Cobram Estate Olives is held by insiders AI is about to change healthcare. These 20 stocks are working on everything from early diagnostics to drug discovery. The best part - they are all under $10bn in marketcap - there is still time to get in early. If you want to know who really controls Cobram Estate Olives Limited (ASX:CBO), then you'll have to look at the makeup of its share registry. We can see that retail investors own the lion's share in the company with 57% ownership. That is, the group stands to benefit the most if the stock rises (or lose the most if there is a downturn). Meanwhile, individual insiders make up 18% of the company's shareholders. Insiders often own a large chunk of younger, smaller, companies while huge companies tend to have institutions as shareholders. In the chart below, we zoom in on the different ownership groups of Cobram Estate Olives. Check out our latest analysis for Cobram Estate Olives Institutions typically measure themselves against a benchmark when reporting to their own investors, so they often become more enthusiastic about a stock once it's included in a major index. We would expect most companies to have some institutions on the register, especially if they are growing. Cobram Estate Olives already has institutions on the share registry. Indeed, they own a respectable stake in the company. This suggests some credibility amongst professional investors. But we can't rely on that fact alone since institutions make bad investments sometimes, just like everyone does. It is not uncommon to see a big share price drop if two large institutional investors try to sell out of a stock at the same time. So it is worth checking the past earnings trajectory of Cobram Estate Olives, (below). Of course, keep in mind that there are other factors to consider, too. Cobram Estate Olives is not owned by hedge funds. Because actions speak louder than words, we consider it a good sign when insiders own a significant stake in a company. In Cobram Estate Olives' case, its Top Key Executive, Robert McGavin, is the largest shareholder, holding 7.7% of shares outstanding. In comparison, the second and third largest shareholders hold about 6.7% and 4.2% of the stock. Furthermore, CEO Leandro Ravetti is the owner of 1.3% of the company's shares. Our studies suggest that the top 25 shareholders collectively control less than half of the company's shares, meaning that the company's shares are widely disseminated and there is no dominant shareholder. Researching institutional ownership is a good way to gauge and filter a stock's expected performance. The same can be achieved by studying analyst sentiments. There are a reasonable number of analysts covering the stock, so it might be useful to find out their aggregate view on the future. While the precise definition of an insider can be subjective, almost everyone considers board members to be insiders. Management ultimately answers to the board. However, it is not uncommon for managers to be executive board members, especially if they are a founder or the CEO. Most consider insider ownership a positive because it can indicate the board is well aligned with other shareholders. However, on some occasions too much power is concentrated within this group. Our information suggests that insiders maintain a significant holding in Cobram Estate Olives Limited. Insiders own AU$144m worth of shares in the AU$788m company. We would say this shows alignment with shareholders, but it is worth noting that the company is still quite small; some insiders may have founded the business. You can click here to see if those insiders have been buying or selling. The general public -- including retail investors -- own 57% of Cobram Estate Olives. With this amount of ownership, retail investors can collectively play a role in decisions that affect shareholder returns, such as dividend policies and the appointment of directors. They can also exercise the power to vote on acquisitions or mergers that may not improve profitability. We can see that Private Companies own 15%, of the shares on issue. It's hard to draw any conclusions from this fact alone, so its worth looking into who owns those private companies. Sometimes insiders or other related parties have an interest in shares in a public company through a separate private company. While it is well worth considering the different groups that own a company, there are other factors that are even more important. To that end, you should be aware of the 1 warning sign we've spotted with Cobram Estate Olives . But ultimately it is the future, not the past, that will determine how well the owners of this business will do. Therefore we think it advisable to take a look at this free report showing whether analysts are predicting a brighter future. NB: Figures in this article are calculated using data from the last twelve months, which refer to the 12-month period ending on the last date of the month the financial statement is dated. This may not be consistent with full year annual report figures. Have feedback on this article? Concerned about the content? Get in touch with us directly. Alternatively, email editorial-team (at) article by Simply Wall St is general in nature. We provide commentary based on historical data and analyst forecasts only using an unbiased methodology and our articles are not intended to be financial advice. It does not constitute a recommendation to buy or sell any stock, and does not take account of your objectives, or your financial situation. We aim to bring you long-term focused analysis driven by fundamental data. Note that our analysis may not factor in the latest price-sensitive company announcements or qualitative material. Simply Wall St has no position in any stocks mentioned. Sign in to access your portfolio
