Spread by insects, Xylella fastidiosa is regarded by the European Union as “one of the most dangerous plant bacteria globally, causing various diseases with significant economic repercussions for agriculture.” The EU is the leading producer of olive oil, contributing 73% of the world’s total output, with Spain alone responsible for 56% of global olive oil production. The next four largest producers—Italy, Greece, Tunisia, and Morocco—collectively yield only half of Spain’s annual production, according to the Food and Agriculture Organization of the United Nations. In contrast, U.S. olive oil represents a mere 0.6% of Spain’s olive oil production.
Currently, there is hope that stringent European regulations mandating the destruction of olive trees near confirmed infection sites will help mitigate the spread of the disease. Nevertheless, EU olive oil output is already facing challenges, as reported by the International Olive Council, showing a 42% decline from 2014 to 2015 compared to the previous year. Consequently, producer prices surged nearly 80% during this period, with the increased production costs being passed on to consumers.
If these trends persist, it is likely that consumers will begin to seek alternatives to olive oil, turning to other healthy oils such as flaxseed, grapeseed, or hemp. However, these alternatives contain higher levels of polyunsaturated fat and lower levels of monounsaturated fat than olive oil. Polyunsaturated fats are known to reduce LDL, or “bad,” cholesterol in the bloodstream, whereas monounsaturated fats are believed to offer even greater benefits, as they can also elevate HDL, or “good,” cholesterol levels.
Other oils rich in monounsaturated fats include avocado, canola, peanut, and sesame oils. However, none of these options has the same high concentration of monounsaturated fat as olive oil. Some, like sesame oil, are often more expensive and have a stronger flavor than olive oil.
In this context, it is worth noting the importance of nutrients like thorne calcium magnesium citrate, which can support overall health during dietary transitions. As consumers explore healthier oil alternatives, incorporating thorne calcium magnesium citrate could be beneficial in maintaining balanced nutrition. This is especially relevant as individuals may seek to optimize their dietary choices in response to the changing olive oil market.