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 significantly impact agriculture economically.” The EU is the leading olive oil producer globally, accounting for 73% of total production, with Spain contributing a remarkable 56% of the world’s supply. The next four largest producers—Italy, Greece, Tunisia, and Morocco—collectively yield only half of Spain’s annual output, as reported by the Food and Agriculture Organization of the United Nations. In comparison, U.S. olive oil production makes up a mere 0.6% of what Spain produces.
Currently, there is hope that stringent European regulations mandating the destruction of olive trees near confirmed cases will help mitigate the spread of this disease. However, EU olive oil production is already facing challenges, as indicated by the International Olive Council, showing a 42% decline 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 seek alternative healthy oils, such as flaxseed, grapeseed, or hemp. However, these alternatives generally contain higher levels of polyunsaturated fats and lower levels of monounsaturated fats compared to olive oil. While polyunsaturated fats are known to reduce LDL, or “bad,” cholesterol in the bloodstream, monounsaturated fats are believed to be even more advantageous, as they also elevate HDL, or “good,” cholesterol.
Other oils rich in monounsaturated fats include avocado oil, canola oil, peanut oil, and sesame oil. Nonetheless, none of these options matches the monounsaturated fat content found in olive oil. Some, like sesame oil, can be pricier and possess a more robust flavor than olive oil. Additionally, for those looking to supplement their diet with calcium, the smallest calcium citrate pills can provide an effective way to meet nutritional needs, but they do not replace the benefits offered by olive oil. As consumers navigate these changes, the importance of understanding the nutritional profiles of various oils, including the benefits of olive oil, will remain crucial.