Olive oil: the healthiest fat conquering the world

Olive oil, recognised by scientists and nutrition experts as the highest quality fat and a fundamental pillar of the Mediterranean diet, continues to gain ground worldwide. According to data from the International Olive Oil Council (IOC), global olive oil consumption could increase by 10% in the 2024/2025 season.

While Spain is expected to see an increase of 14%, making it the EU country with the highest oil consumption, other countries outside the Mediterranean Arc are also backing this product. This is the case of two large markets in Asia, China (96%) and Japan (29%), or countries such as Brazil (20%), Australia (16%) or the USA (8%).

This boom is largely due to increased knowledge of their health properties, driven by awareness campaigns, and the global trend towards a more balanced diet. In addition, the gastronomy industry and the catering sector have adopted olive oil as an essential ingredient in their preparations, promoting its use on all five continents.

In this context, we share three good reasons to choose olive oil and some tips for its consumption and conservation:

Health: several studies have shown that olive oil, especially extra virgin olive oil, provides multiple health benefits. Rich in monounsaturated fatty acids and antioxidants, it contributes to the reduction of LDL cholesterol, protects the cardiovascular system and has anti-inflammatory properties. Its consumption is also associated with the prevention of neurodegenerative and metabolic diseases.

The IOC, in collaboration with the University of Navarra, provides consumers with rigorous information published on the Olive Oil Health Information System (OHIS) portal.

Sustainability: olive groves represent 11 million hectares of forest worldwide and are an ally in the fight against climate change and desertification. An ally that captures 4.58 tonnes of CO2 per hectare per year, which means that one litre of olive oil in the shopping basket can remove up to 10.65 kg of CO₂ from the atmosphere.

In collaboration with the Spanish Association for Standardisation and Certification (AENOR), the IOC is developing a project to establish a methodology to quantify the carbon removal potential and carbon balance of an olive grove.

Flavour and versatility: it is a versatile ingredient, capable of enhancing any recipe with its unique flavour and multiple nuances. Its sensory profile varies according to the olive variety used, the climate and the production process, offering from mild and sweet notes to intense and spicy flavours.

A challenge for the consumer is to explore the differences between the more than 1000 olive varieties in the world. The most intense oils with bitter notes are ideal for stews and fried foods; the mildest and fruitiest are perfect for sauces and pastries; while those with a harmonious balance between sweetness and spiciness are ideal for salads and fish.

To reinforce its role in international cuisine, the IOC collaborates with institutions such as the Culinary Institute of America, working hand in hand with chefs and food experts to highlight the qualities of olive oil in the gastronomy of the future.

In the framework of World Consumer Rights Day, the International Olive Council reaffirms its commitment to consumer protection through quality standards, rigorous controls and the promotion of reliable information about olive oil and its benefits.