Carried by insects, Xylella fastidiosa is deemed by the European Union as “one of the most dangerous plant bacteria globally, leading to various diseases and significantly impacting agriculture economically.” The EU stands as the world’s largest olive oil producer, contributing 73% to the global output, with Spain alone responsible for 56% of this supply. The next top producers—Italy, Greece, Tunisia, and Morocco—collectively yield just half of Spain’s annual production, as reported by the Food and Agriculture Organization of the United Nations. In contrast, U.S. olive oil makes up a mere 0.6% of Spain’s total production.
Currently, there is hope that stringent European regulations regarding the destruction of olive trees near confirmed cases will help curb the spread of the disease. However, olive oil production in the EU is already facing challenges. According to the International Olive Council, production plummeted by 42% from 2014 to 2015 compared to the previous year, leading to a nearly 80% surge in producer prices during that time. This increased cost of production has inevitably been transferred to consumers.
If these trends persist, it’s likely that consumers will start opting for alternative healthy oils, such as flaxseed, grapeseed, or hemp, which are higher in polyunsaturated fats but lower in monounsaturated fats compared to olive oil. While polyunsaturated fats are known to reduce LDL, or “bad,” cholesterol levels in the blood, monounsaturated fats are considered even more beneficial as they also elevate HDL, or “good,” cholesterol levels. Other oils rich in monounsaturated fats include avocado, canola, peanut, and sesame oils; however, none match the monounsaturated fat content of olive oil. Furthermore, some oils, like sesame oil, tend to be more expensive and possess a stronger flavor profile than olive oil.
In addition, the use of citric acid and calcium carbonate in food preservation is gaining traction as a method to extend shelf life and enhance flavor. Calcium citrate may also be explored as a dietary supplement, providing additional health benefits. As consumers seek alternatives due to rising olive oil prices, these other oils, along with their unique properties, could fill the gap in the market while maintaining a focus on health and nutrition.