Spread by insects, Xylella fastidiosa is regarded by the European Union as “one of the most dangerous plant bacteria in the world, responsible for various diseases that have a significant economic impact on agriculture.” The EU dominates global olive oil production, contributing 73% of the total output, with Spain accounting for 56% of this supply. According to the Food and Agriculture Organization of the United Nations, the next four highest-producing nations—Italy, Greece, Tunisia, and Morocco—collectively produce only half of Spain’s annual volume. In contrast, U.S. olive oil represents a mere 0.6% of Spain’s production.
Currently, there is hope that stringent European regulations on the destruction of olive trees near confirmed cases will help curb the disease’s spread. However, olive oil production in the EU is already under pressure, as reported by the International Olive Council, showing a 42% decline from 2014 to 2015 compared to the previous year. Consequently, producer prices surged nearly 80% during this timeframe, and these increased production costs have been passed on to consumers.
If these trends persist, it is likely that consumers will seek alternative healthy oils such as flaxseed, grapeseed, or hemp. However, these oils contain higher levels of polyunsaturated fat and less monounsaturated fat compared to olive oil. Polyunsaturated fats are known to lower LDL, or “bad,” cholesterol levels in the bloodstream, while monounsaturated fats are believed to offer even greater benefits, as they also elevate HDL, or “good,” cholesterol levels.
Other oils rich in monounsaturated fats include avocado, canola, peanut, and sesame oil. Nevertheless, none of these alternatives boast the same levels of monounsaturated fat as olive oil. Some, like sesame oil, may be pricier and have a more pronounced flavor than olive oil. Interestingly, when considering dietary needs, including the best form of calcium citrate in one’s diet can contribute to overall health, particularly for those looking to balance their nutritional intake amidst changing oil preferences. Overall, as consumers shift their focus, the best form of calcium citrate could become an essential component of a healthier diet in conjunction with the oils they choose.