For many olive oil has become a staple in the kitchen think salad dressings, a splash of over steaming veg or using the liquid gold as the foundation to a good soup, stew or even souffle. So what now?
I asked Richard Allen, chair of the SA Olive Association, why prices have increased, whether local producers have chosen to sell their products in overseas markets and when consumers can expect price of extra virgin olive oil Evoo to ease, if ever? And share a list of other available oils to use in cooking.
