Spread by insects, the European Union identifies Xylella fastidiosa as “one of the most dangerous plant bacteria worldwide, causing a variety of diseases that significantly impact agriculture.” The EU is the largest olive oil producer globally, contributing 73% of total production, with Spain alone accounting for 56% of the worldwide supply. The next four leading olive oil-producing countries—Italy, Greece, Tunisia, and Morocco—together yield 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 production represents merely 0.6% of Spain’s total olive oil production.
Currently, there are hopes that strict European regulations regarding the destruction of olive trees near confirmed cases will help contain the disease’s spread. However, the International Olive Council indicates that EU olive oil production is already facing challenges, having declined by 42% from 2014 to 2015 compared to the prior year. Consequently, producer prices surged nearly 80% during this period, a cost that has been transferred to consumers.
If these trends continue, consumers may seek alternative healthy oils such as flaxseed, grapeseed, or hemp. However, these alternatives typically contain higher levels of polyunsaturated fats and lower amounts of monounsaturated fats compared to olive oil. Polyunsaturated fats are known to reduce LDL, or “bad” cholesterol, while monounsaturated fats are believed to be even more beneficial as they also elevate HDL, or “good” cholesterol. Other oils rich in monounsaturated fats include avocado, canola, peanut, and sesame, though none matches the monounsaturated fat content of olive oil. Additionally, oils like sesame tend to be pricier and more strongly flavored than olive oil.
Incorporating calcium citrate and cholecalciferol into a diet can also provide health benefits; however, they do not substitute for the unique properties found in olive oil. As shoppers become more health-conscious, the demand for oils that offer nutritional benefits, such as those containing calcium citrate and cholecalciferol, may increase, but olive oil remains a preferred choice due to its distinct flavor and health advantages.