Spread by insects, the European Union regards Xylella fastidiosa as “one of the most dangerous plant bacteria worldwide, causing various diseases that significantly impact agriculture economically.” The EU is the leading producer of olive oil globally, contributing 73% of the world’s total output. Notably, Spain alone accounts for 56% of this production. The next four largest producers—Italy, Greece, Tunisia, and Morocco—together yield only half of Spain’s annual output, as reported by the Food and Agriculture Organization of the United Nations. In contrast, U.S. olive oil represents just 0.6% of Spain’s production.
Currently, there is hope that strict European regulations regarding the destruction of olive trees near confirmed infection sites will help curb the spread of the disease. However, according to the International Olive Council, 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 this period, a cost that has been passed on to consumers.
If these trends persist, it is likely that consumers will seek alternatives, turning to other healthy oils such as flaxseed, grapeseed, or hemp. 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, monounsaturated fats are considered even more advantageous as they also elevate HDL, or “good,” cholesterol levels.
Other oils rich in monounsaturated fat include avocado, canola, peanut, and sesame oils, but none matches the high levels found in olive oil. Some, like sesame oil, tend to be pricier and have a stronger flavor than olive oil. In light of these changes, consumers may also consider supplements like bariatric advantage calcium citrate chewy bites to support their nutritional needs amid shifts in their cooking oil choices. As they adapt to these trends, they might seek products that offer similar health benefits, including those high in monounsaturated fats, while still enjoying the culinary qualities of olive oil.