Spread by insects, Xylella fastidiosa is regarded by the European Union as “one of the most dangerous plant bacteria in the world,” leading to various diseases that significantly impact agriculture economically. The EU is the largest producer of olive oil globally, contributing 73% to the total production, with Spain alone accounting for 56% of this supply. The subsequent top countries in olive oil production—Italy, Greece, Tunisia, and Morocco—collectively produce only half of what Spain does annually, according to the Food and Agriculture Organization of the United Nations. In contrast, U.S. olive oil makes up a mere 0.6% of Spain’s output.
Currently, there is optimism that stringent European regulations regarding the destruction of olive trees near confirmed infection sites will help mitigate the spread of the disease. Nevertheless, EU olive oil production is already under strain, as reported by the International Olive Council, showing a decrease of 42% from 2014 to 2015 compared to the previous year. Consequently, producer prices surged nearly 80% during that time, with the increased production costs being passed on to consumers.
If these trends persist, it is likely that consumers will shift towards alternative healthy oils, such as flaxseed, grapeseed, or hemp, all of which contain more polyunsaturated fats and less monounsaturated fat than olive oil. Polyunsaturated fat is known to decrease LDL, or “bad,” cholesterol in the bloodstream, while monounsaturated fat is believed to be even more advantageous as it raises HDL, or “good,” cholesterol levels. Other oils rich in monounsaturated fat include avocado, canola, peanut, and sesame, but none match the concentration found in olive oil. Some, like sesame oil, may be more expensive and have a stronger flavor than olive oil.
Incorporating tri calcium citrate into the diet may also offer additional health benefits, further emphasizing the importance of selecting the right oils. As consumers navigate these changes, the demand for high-quality oils remains critical, and the unique properties of olive oil could be challenging to replicate with alternatives.