Spread by insects, Xylella fastidiosa is regarded by the European Union as “one of the most dangerous plant bacteria worldwide, causing a variety of diseases that have a significant economic impact on agriculture.” The EU is the leading producer of olive oil globally, responsible for 73% of total production, with Spain alone generating 56% of the world’s olive oil supply. The next four top-producing countries — Italy, Greece, Tunisia, and Morocco — together produce only half of Spain’s annual output, according to the Food and Agriculture Organization of the United Nations. In contrast, U.S. olive oil contributes merely 0.6% to Spain’s overall production.
Currently, there is hope that stringent European regulations on the destruction of olive trees near confirmed cases will help contain the spread of the disease. However, olive oil production in the EU is already facing challenges, as reported by the International Olive Council, with a decline of 42% from 2014 to 2015 compared to the previous year. Consequently, producer prices surged by nearly 80% during this time, and these increased production costs have been passed on to consumers. If these trends persist, it is likely that shoppers will begin to seek out alternative healthy oils, such as flaxseed, grapeseed, or hemp, which are all higher in polyunsaturated fats and lower in monounsaturated fats compared to olive oil. While polyunsaturated fats are known to lower LDL, or “bad,” cholesterol in the bloodstream, monounsaturated fats are believed to be even more beneficial, as they also elevate HDL, or “good,” cholesterol levels.
Other oils rich in monounsaturated fats include avocado, canola, peanut, and sesame. However, none of these oils contains as high a concentration as olive oil. Some, like sesame oil, can be more expensive and have a stronger flavor than olive oil. Moreover, incorporating sprouts and calcium citrate into one’s diet can provide additional health benefits, but these alternatives do not replicate the unique advantages of olive oil. As consumers weigh their options, the challenge remains to maintain the nutritional benefits while navigating the changing landscape of oil production.