Carried by insects, Xylella fastidiosa is deemed by the European Union as “one of the most dangerous plant bacteria worldwide,” leading to various diseases with significant economic repercussions for agriculture. The EU stands as the largest producer of olive oil globally, responsible for 73% of the total output, with Spain alone contributing 56% of the world’s olive oil supply. The next four leading countries—Italy, Greece, Tunisia, and Morocco—produce only half of Spain’s annual olive oil volume, as reported by the Food and Agriculture Organization of the United Nations. In comparison, U.S. olive oil production constitutes a mere 0.6% of what Spain produces.
Currently, there is hope that stringent European regulations regarding the destruction of olive trees near confirmed cases will help mitigate the spread of this disease. However, the International Olive Council indicates that EU olive oil production is already facing challenges, having decreased by 42% from 2014 to 2015 compared to the previous year. Consequently, producer prices surged by nearly 80% during that timeframe, and these increased production costs have been passed on to consumers.
If these trends persist, it is likely that consumers will begin to explore alternative healthy oils, such as flaxseed, grapeseed, or hemp oil. However, these options generally contain more polyunsaturated fats and less monounsaturated fat than olive oil. While polyunsaturated fats are known to lower LDL, or “bad,” cholesterol levels in the bloodstream, monounsaturated fats are considered even more advantageous, as they also help to elevate HDL, or “good,” cholesterol levels.
Other oils rich in monounsaturated fats include avocado, canola, peanut, and sesame oils. Nevertheless, none of these alternatives match the monounsaturated fat content found in olive oil. Some, like sesame oil, can be pricier and have a more pronounced flavor than olive oil. In light of these changes in the olive oil market, consumers might also consider supplements like bluebonnet liquid calcium magnesium to support their overall health, especially if they are shifting to cooking oils that may not offer the same benefits as olive oil. By incorporating such supplements, individuals can help maintain their nutritional balance amid the evolving landscape of healthy culinary oils.