'Increasing olive oil consumption by 20% could save the US health care system $20 billion'

The Olive Oil World Congress (OOWC) organized the event “Drops of Health: Olive Oil in the United States” in Washington D.C., in collaboration with the North American Olive Oil Association (NAOOA), the Mediterranean Diet Foundation, Food Tank, and CIHEAM Zaragoza. The event aimed to educate policymakers and health leaders about the benefits of olive oil. The United States, the second-largest consumer of olive oil, consumed 368,000 tons in 2024, representing a 32% increase since 2013. Despite this, local production only covers 3% of consumption.

Joseph R. Profaci, Executive Director of the NAOOA, highlighted key data on the U.S. olive oil market, noting that 368,000 tons were consumed in 2024, a 32% increase compared to 2013. He also emphasized that “olive oil is the cornerstone of the Mediterranean Diet, and if more Americans adopted it, even modestly, it would have a significant impact.” Profaci added that “research has found that even a 20% increase in adherence to the Mediterranean Diet could save the U.S. healthcare system $20 billion annually.”

Ricardo Migueláñez, General Coordinator of the OOWC, emphasized the benefits of olive oil, such as its richness in healthy monounsaturated fats, like oleic acid, which help lower bad cholesterol and protect heart health. He also pointed out that the benefits of olive oil extend even further, citing scientific studies demonstrating that olive oil can “help improve memory and even reduce the risk of neurodegenerative diseases such as Alzheimer’s.” Additionally, he stated that “its antioxidant and anti-inflammatory properties make it a daily ally for a longer and healthier life.”

The event featured Dr. Mike Cirigliano, professor at the University of Pennsylvania and medical contributor for Fox29 Philadelphia, who delivered a lecture titled “Health Benefits of Olive Oil: Fighting Obesity, Inflammation, Heart Disease, Dementia, and Cancer.”

Following this, a roundtable discussion titled “The Need to Increase Olive Oil Production and How to Achieve It” was held, featuring experts from the U.S. olive oil industry. Participants included Samantha Dorsey, President of McEvoy Ranch; Mouna Aissaoui, Chief Operating Officer of Pompeian/Sunrise Ranch; Denise André, Marketing Specialist at Capay Valley Ranches; and Paolo Colavita, CEO of Colavita/O Olive Oil Companies. The panel was moderated by Danielle Nierenberg, President of Food Tank. All participants agreed on the need to promote olive oil production in the U.S. to make it more accessible to American consumers, thereby improving their quality of life and life expectancy.

Finally, chef and author Amy Riolo led a culinary demonstration, showcasing the versatility of olive oil in dinners, desserts, and even cocktails.

The OOWC will continue its efforts to promote olive oil in 2025, backed by institutions such as the International Olive Council (COI), CIHEAM, the Mediterranean Diet Foundation, and various public and private entities, including the Castilla-La Mancha Government, SOM Gastronomía from the Generalitat de Catalunya, Alimentos de España, the Ministry of Agriculture, Fisheries, and Food, and the Madrid Institute for Rural, Agricultural, and Food Research and Development (Imidra) as institutional sponsors. On the private sector side, the congress is supported by AgroBank as a Platinum Sponsor and GEA as a Gold Sponsor.