Extra virgin from Essex? Global warming could put English olive oil on the menu in just two years, says farmer

An enterprising UK farmer is hoping a small batch olive grove in the heart of rural Essex could kick-start an English olive oil boom. 

Peter Thompson, who runs his company Nature Based Farming at Great Oakley in the county, is working alongside British brand Belazu to create small batch olive oil from 1,300 trees. 

The third generation farmer told The Sunday Times that he’s hopeful Belazu, currently the largest importer of olives in the UK, will invest further in production if tests prove the oil to be extra virgin, which would be the first of its kind to be commercially made on English soil. 

Thompson said: ‘When people first started experimenting with English wine in the Eighties and Nineties, they got laughed out of town by our cousins in the Champagne region. Now they’re amongst the best in the world. Why not produce our own olive oil too?’

In a recent blog post, the farmer said the arrival of warmer weather had made English olive oil a possibility, saying: ‘The changing UK climate means we now have a longer growing season. 

As for vines and even citrus, this gives trees such as olives that little bit more time to flower, set and mature fruit.’ 

It was revealed earlier today that the global price of olive oil is finally set to fall after the impact of climate change on Spain’s production finally ceded. 

Hot weather and draughts have seen production levels badly affected in the country – and elsewhere – with prices soaring to around £8.30 a litre.

Global warming has devastated many hotter countries olive oil production in recent years – including Spain, sending the cost per litre soaring although prices have now dropped back a little (Pictured: An olive grove in Epidavros, Greece)

However there has been better news in recent weeks, with production back up and prices dropping to around £4.15 a litre.

In January 2021, the average price of a bottle of olive oil was £3.54. But in April 2024, research by MailOnline found the average is £9.49, an increase of more than 168 per cent. 

The market for luxury bottles of olive oil has also vastly increased, with the health benefits of the cold-pressed nectar seeing gourmands prepared to pay big money for the best bottles. 

This has led unscrupulous producers to bulk out their products with cheaper oils.

In the UK, only high-quality extra virgin olive oil can legally bear the ‘extra virgin’ label. 

To get the real product, look for bottles that are marked with text which reads: ‘Superior category olive oil obtained directly from olives and solely by mechanical means.’

Additionally, look for a DOP, or ‘Protected Designation of Origin’, seal on the bottle. 

The health benefits of extra virgin olive oil have long been known – it’s part of the ‘Mediterranean diet’ consumed in countries like Italy, Spain, France and Greece.

People who eat this way, having lots of vegetables, fruit, fish, nuts and grains as well as the olive oil, are notoriously healthier and live longer.

And according to a long-running 2022 study, consuming more than half a tablespoon of olive oil a day could reduce the risk of dying from heart disease and cancer.

The study participants were asked about their diet every four years, including about olive oil used in salad dressings, added to food or bread, and used for baking or frying at home.

They were followed up for 28 years, during which time 36,856 people died.

Researchers found people who consumed more than half a tablespoon of olive oil a day were 19 per cent less likely to die from any cause than people who rarely or never had olive oil.

Olive oil bearing the ‘Protected Designation of Origin’ seal (bottom right) is more likely to have undergone thorough chemical testing before being exported 

Their risk of dying from cardiovascular disease was 19 per cent lower and their risk of dying from cancer was 17 per cent lower.

A major advantage of olive oil may be that people use it instead of fatty products like butter and mayonnaise, helping to lower their level of ‘bad’ cholesterol.

Those in the know recently proffered wisdom on how best to store your favourite bottle too. 

While many people like to keep their olive oil next to the hob for easy access, experts from Which? have warned that this could actually make the liquid go rancid more quickly.

Instead, they advise storing it in a cool, dark place.

‘Keeping your olive oil in a cupboard away from light, heat and oxygen will help to prolong its life and prevent it going off too quickly,’ Which? explained. 

Unlike wine, olive oil does not get better with age – so you shouldn’t let it hang around for years. 

Which?’s advice comes shortly after furious shoppers branded the cost of olive oil ‘disgusting’ after prices almost tripled in three years. Pictured: The price of the cheapest bottle of 500ml olive oil in each UK supermarket

‘Once the bottle is opened it’s exposed to oxygen, which causes the oil to deteriorate,’ the experts added. 

‘For maximum taste and health benefits, use within a couple of months.’

While Which? advises keeping your olive oil away from any heat sources, it’s also best to avoid the fridge. 

‘Don’t store it in the fridge,’ the experts cautioned. 

‘You might have heard that keeping your olive oil in the fridge will help it last longer, but our experts don’t recommend this. Keeping it in a cool, dark cupboard is best.’

The experts also encourage you to pay close attention to the packaging. 

‘Our experts recommend avoiding oil sold in clear plastic bottles, which can negatively impact the flavour of the oil,’ it explained. 

‘Ideally, opt for a tin or a dark-coloured glass bottle rather than a clear one. 

‘This helps to block out light and prevent the oil from deteriorating, both on the shop shelves and when you get it home.’