Be careful if you plan on cooking up a tasty pasta dish this week, because there’s an olive oil shortage halfway around the world. Quartino Restaurant cooks up close to 10,000 meals a week, but in his kitchen, Chef John Coletta is stocking up to avoid a shortage of the key ingredient.

A severe winter in 2018 and a massive bacterial infestation are crippling Italy’s olive trees, especially in Puglia, in the boot of Italy. The region produces 40 percent of the country’s yield. “Italian extra virgin olive oil — 100 percent — you are going to be challenged to find it,” Coletta said. “Production is down by 57 percent.”