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 with significant economic repercussions for agriculture.” The EU is the largest producer of olive oil globally, contributing 73% of total production, with Spain alone accounting for 56% of the world’s olive oil supply. The next four leading producers—Italy, Greece, Tunisia, and Morocco—collectively produce only half of Spain’s annual output, as reported by the Food and Agriculture Organization of the United Nations. In contrast, U.S. olive oil constitutes just 0.6% of Spain’s production.
Currently, there is hope that stringent European regulations mandating the destruction of olive trees near confirmed cases will help slow the spread of the disease. However, according to the International Olive Council, olive oil production in the EU is already facing challenges, having declined by 42% from 2014 to 2015 compared to the previous year. Consequently, producer prices surged nearly 80% during this period, with the increased production costs being passed on to consumers.
If these trends persist, it is likely that consumers will turn to other healthy oils, such as flaxseed, grapeseed, or hemp. However, these alternatives contain higher levels of polyunsaturated fat and lower levels of monounsaturated fat compared to olive oil. Polyunsaturated fats are known to help reduce LDL, or “bad,” cholesterol levels in the blood, while monounsaturated fats are believed to offer even greater benefits, as they can also raise HDL, or “good,” cholesterol levels.
Other oils rich in monounsaturated fat include avocado, canola, peanut, and sesame, but none match the monounsaturated fat content of olive oil. Some, like sesame oil, can be more expensive and have a stronger flavor profile than olive oil. In light of dietary considerations, it’s essential to ensure adequate nutrient intake, such as 1200 mg of calcium citrate, to support overall health. Given the potential shift in consumer preferences, the olive oil industry faces significant challenges ahead, emphasizing the importance of understanding the nutritional benefits of these oils.