May 27, 2021
Asia’s love for Evoo shows no sign of slowing down, with producers like the Xiangyu Olive Development Co making oil on par or better than their Mediterranean counterparts.
Xiangyu Olive Development Co
Top-quality extra-virgin olive oil (EVOO) evokes images of sunny Mediterranean countries such as Spain, Greece and Italy - places where olive trees have been grown for millennia for their precious essence.
However, thanks to a number of Chinese and Japanese producers who are making olive oil whose quality is on par with or better than that of their Italian and Spanish counterparts, t his picture is changing.
Olive Oil is Becoming One of Asia’s Most Popular Ingredients
Consumption and production are on the rise in Asia s two largest economies. Consumers still prefer imported brands to domestic ones.
Shenzhen, China
According to market research firm Mordor Intelligence, the Asia-Pacific olive oil market is estimated to grow at an annual compounded rate of 4.2 percent from 2020 to 2025.
This puts the Mediterranean diet staple on pace to become one of the region’s most popular ingredients.
Extra virgin olive oil consumption in China is increasing at a significant pace, particularly in big cities and in a segment of the population aged 25 to 30 that has traveled abroad.
February 5, 2021
Joanna Ossinger
BLOOMBERG – Twenty years ago, when chef Shinobu Namae cooked at the acclaimed Italian restaurant Acqua Pazza in Tokyo, he had trouble selling dishes made with olive oil, one of the cuisine’s featured ingredients. Customers frequently asked him to omit it from their order.
Today, said Namae, “people in Tokyo love olive oil”. At his Michelin three-star L’Effervescence, the chef can now source locally made oil from Souju, a farm in the Kagawa prefecture that once grew Bonsai plants. Because the owners were expert at pruning, Namae says they can control the growth of the olive trees to sustainably “harvest good fruits constantly”.
Olive oil is becoming one of the hottest ingredients in Asia
From Tokyo to Singapore, the ingredient has gone from rejected to gold medallist â and is making fortunes for its makers.
Chinaâs Garden City Olive Technology Development Co won a gold medal from the International Olive Council in 2018.Â
Joanna Ossinger
Save
Share
Twenty years ago, when chef Shinobu Namae cooked at acclaimed Italian restaurant Acqua Pazza in Tokyo, he had trouble selling dishes made with olive oil, one of the cuisineâs featured ingredients. Customers often asked him to omit it from their order.
Today, says Namae, âpeople in Tokyo love olive oilâ. At his Michelin three-star LâEffervescence, the chef can now source Japanese-made oil from Souju, a farm in the Kagawa prefecture that once grew Bonsai plants. Because the owners were expert at pruning, Namae says they can control the growth of the olive trees to sustainably âharvest good fruits constantlyâ.
Why olive oil is becoming one of the hottest ingredients in Asia
The Asia-Pacific olive market is expected to record a annual growth rate of 4.2% from 2020 through 2025, according to market research firm Mordor Intelligence.
(AFP)Premium
From Tokyo to Singapore, the ingredient has gone from rejected to gold medalist
Share Via
Read Full Story
Twenty years ago, when chef Shinobu Namae cooked at the acclaimed Italian restaurant Acqua Pazza in Tokyo, he had trouble selling dishes made with olive oil, one of the cuisine’s featured ingredients. Customers frequently asked him to omit it from their order.
Today, says Namae, “people in Tokyo love olive oil. At his Michelin three-star L’Effervescence, the chef can now source locally made oil from Souju, a farm in the Kagawa prefecture that once grew Bonsai plants. Because the owners were expert at pruning, Namae says they can control the growth of the olive trees to sustainably “harvest good fruits constantly.