Spread by insects, Xylella fastidiosa is regarded by the European Union as “one of the most dangerous plant bacteria worldwide, causing a range of diseases that have a significant economic impact on agriculture.” The EU is the leading producer of olive oil globally, contributing 73% to the world’s total output, with Spain alone responsible for 56% of this supply. In contrast, the next four highest-producing countries—Italy, Greece, Tunisia, and Morocco—collectively produce only half of Spain’s annual yield, as reported by the Food and Agriculture Organization of the United Nations. The United States accounts for merely 0.6% of Spain’s olive oil production.
Currently, there is hope that stringent European regulations regarding the destruction of olive trees near confirmed cases will help mitigate the spread of the disease. 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 previous year. Consequently, producer prices surged by nearly 80% during that time, and these increased production costs have been passed on to consumers.
If these trends persist, it is likely that consumers will shift towards other healthy oils, such as flaxseed, grapeseed, or hemp. However, these alternatives typically contain more polyunsaturated fat and less monounsaturated fat than olive oil. Polyunsaturated fat is known to lower LDL, or “bad,” cholesterol levels in the blood, while monounsaturated fat is believed to provide even greater health benefits, as it can also elevate HDL, or “good,” cholesterol levels. Other oils rich in monounsaturated fat include avocado, canola, peanut, and sesame oil; however, none match the high levels found in olive oil. Some of these oils, like sesame oil, are often more expensive and have stronger flavors than olive oil.
Moreover, for those seeking additional health benefits, incorporating supplements like calcium citrate malate equivalent to elemental calcium can be beneficial. This form of calcium not only supports overall health but also complements dietary choices that may include these oils. As consumer preferences continue to evolve, the demand for alternatives to olive oil may increase, but the unique benefits of olive oil, including its high monounsaturated fat content, will remain a strong appeal.